Portobello Mushrooms are one of my favorite fungi on the market. Typically when making a veggie compilation you will see a portobello thrown in there too. I like the versatility, meatiness, and adaptability of flavor that portobello’s manage to provide in a dish. One meal that is easy and fulfilling is stuffed mushrooms. There are so many delicious variations of this meal that it’s hard not to find one you’ll enjoy…. unless you do not like mushrooms.
This recipe will bring a smile to all the faces of cheese and garlic lovers! It’s simple, quick and full of flavor!
- 1½ lbs Baby Bella Mushrooms
- 2 tbsp Butter
- 2 cloves Garlic minced
- 1/4 cup Panko breadcrumbs
- 1/4 cup Freshly grated parmesan cheese plus more for topping
- 4 oz Cream Cheese
- 2 tbsp chopped parsley plus more for garnish
- 1 tbsp chopped thyme
Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.
In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.
Bake until mushrooms are soft and the tops are golden, 20 minutes.
Garnish with parsley to serve.
***Since I used the bigger Portobello mushrooms, I doubled my ingredients on the video. I also did an extra step and cooked the mushrooms for 5 mins without the stuffing, however that is not necessary.
*** Be careful not to add too much salt! Since parmesan cheese has a lot of salt the dish can become salty really fast.