Portobello Mushrooms Stuffed with Cream Cheese and Chives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Plump mushrooms filled with herbed cream cheese and topped with Parmesan for a savory keto appetizer. This mediterranean-inspired vegetarian (keto, vegetarian) ready in about 40 minutes pairs stems removed portobello mushroom caps, softened full-fat cream cheese, finely chopped fresh chives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 175 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.

★ 3.9 (11 ratings) Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 175 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C) and place mushroom caps on a baking sheet, gill-side up.
  2. Step 2: Mix 1/2 cup softened cream cheese, 2 tbsp chopped chives, 1/4 tsp garlic powder, and 1/4 tsp salt in a bowl until smooth.
  3. Step 3: Spoon the cream cheese mixture evenly into each mushroom cap, filling to the top.
  4. Step 4: Drizzle 2 tbsp olive oil over the stuffed mushrooms and sprinkle with 1/4 cup shredded Parmesan.
  5. Step 5: Bake for 20-25 minutes until mushrooms are tender and topping is golden brown, then rest for 5 minutes before serving.

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Frequently asked questions

How long does Portobello Mushrooms Stuffed with Cream Cheese and Chives take to make?

Total time is about 40 minutes (15 min prep + 25 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 Portobello Mushrooms Stuffed with Cream Cheese and Chives?

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 finely chopped fresh chives from drying out.

Can I substitute ingredients in Portobello Mushrooms Stuffed with Cream Cheese and Chives?

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 Portobello Mushrooms Stuffed with Cream Cheese and Chives 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 Portobello Mushrooms Stuffed with Cream Cheese and Chives keto?

Yes — this recipe is tagged keto, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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