Creamy Mushroom-Stuffed Portobellos
Large portobello caps filled with a savory blend of mushrooms, cream cheese, and herbs, baked until golden and tender. This french-inspired vegetarian (vegetarian, keto) ready in about 37 minutes pairs olive oil, chopped mushrooms, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 155 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large, stems removed portobello mushrooms
- 2 tbsp olive oil
- 1 cup, chopped mushrooms
- 2, minced garlic cloves
- 1/2 cup, softened cream cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup, chopped fresh parsley
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Place 4 portobello caps on a baking sheet, gill-side up.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium heat.
- Step 3: Add 1 cup chopped mushrooms and 2 minced garlic cloves, cooking for 5 minutes until golden.
- Step 4: Stir in 1/2 cup softened cream cheese, 1/4 cup grated parmesan, 1/4 cup chopped parsley, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
- Step 5: Spoon mushroom mixture evenly into portobello caps.
- Step 6: Bake for 22 minutes until filling is bubbly and mushrooms are tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Mushroom-Stuffed Portobellos take to make?
Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Mushroom-Stuffed Portobellos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Creamy Mushroom-Stuffed Portobellos?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Mushroom-Stuffed Portobellos for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Mushroom-Stuffed Portobellos vegetarian?
Yes — this recipe is tagged vegetarian, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
