Description
Looking for the best vegetarian dinner idea? These stuffed portobello mushrooms are creamy, flavorful, and easy to make! Perfect as a main or appetizer that feels hearty and comforting.
Ingredients
- 6 large portobello mushroom caps
- ½ cup cream cheese or ricotta
- ½ cup grated cheese (cheddar, mozzarella, or Parmesan)
- 1 clove garlic, minced
- ¼ cup chopped bell pepper or spinach
- 2 tbsp breadcrumbs or panko
- 1 tbsp olive oil
- Salt and pepper to taste
- Chopped fresh herbs (parsley or thyme) for garnish
Instructions
- Preheat oven to 400°F (200°C). Clean mushroom caps and brush with olive oil; season with salt and pepper.
- In a bowl, mix cheese, garlic, chopped veggies, herbs, and seasoning.
- Spoon mixture into mushroom caps and sprinkle breadcrumbs on top.
- Bake for 18–22 minutes until mushrooms are tender and filling is golden.
- Garnish with fresh herbs and serve warm.
Notes
- Add cooked bacon or sausage for extra flavor.
- Use part-skim cheese for a lighter version.
- Add chopped nuts for more crunch.
- Assemble ahead and bake when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course or Appetizer
- Method: Baking
- Cuisine: Vegetarian / Fusion