Three-Cheese Stuffed Portobello Mushroom Caps
Hearty mushroom caps filled with melted Gruyère, goat cheese, and herbs, baked until bubbly. This french-inspired vegetarian (low carb) ready in about 40 minutes pairs large portobello mushrooms, shredded Gruyère cheese, crumbled goat cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 portobello mushrooms
- 1/2 cup shredded Gruyère cheese
- 1/4 cup crumbled goat cheese
- 1 tbsp chopped fresh thyme
- 2 cloves minced garlic
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Remove mushroom stems and scrape out gills with a spoon. Brush mushroom caps with 1 tbsp olive oil, then season with 1/4 tsp salt and 1/8 tsp black pepper. Place caps on a baking sheet and roast for 10 minutes to soften.
- Step 2: While mushrooms roast, mix 1/2 cup shredded Gruyère, 1/4 cup crumbled goat cheese, 1 tbsp chopped thyme, 2 minced garlic cloves, and 1 tsp balsamic vinegar in a bowl. Remove mushrooms from oven, fill each cap with cheese mixture, and sprinkle with an extra pinch of salt.
- Step 3: Bake for 15-18 minutes until cheese is golden and bubbly, and mushroom edges are slightly crisp. Let rest for 5 minutes before serving to set the filling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Three-Cheese Stuffed Portobello Mushroom Caps 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 Three-Cheese Stuffed Portobello Mushroom Caps?
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 large portobello mushrooms from drying out.
Can I substitute ingredients in Three-Cheese Stuffed Portobello Mushroom Caps?
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 Three-Cheese Stuffed Portobello Mushroom Caps 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 Three-Cheese Stuffed Portobello Mushroom Caps low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
