Creamy Portobello Stuffed Mushrooms - the best appetizer

Looking for an easy appetizer that will impress your guests? These stuffed mushrooms are your answer! With creamy filling and a deliciously savory flavor, they’re the perfect bite-sized treat for any occasion.

The combination of portobello mushrooms and cream cheese creates a rich and satisfying filling that will keep everyone coming back for more.

These portobello stuffed mushrooms are not just another easy appetizer; they are a delightful blend of textures and tastes that bring a gourmet touch to your table. Whether you’re hosting a party or just want to enjoy a cozy night in, these mushrooms are bound to be a hit.

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Delicious Cream Cheese Stuffed Portobello Mushrooms

Try this one-pan Parmesan Spinach Mushroom Pasta recipe!

These stuffed mushrooms are a delightful mix of savory portobello mushrooms filled with a creamy, herb-infused cream cheese mixture. Each bite is bursting with flavor, making them a perfect easy appetizer for any gathering.

Ingredients

12 large portobello mushrooms, cleaned and stems removed
8 oz cream cheese, softened
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Mushroom Caps: Clean the portobello mushrooms and remove the stems. Place them on a baking sheet, gill side up.
Make the Filling: In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, Italian seasoning, and a pinch of salt and pepper. Mix until well combined.
Stuff the Mushrooms: Generously spoon the cream cheese mixture into each portobello mushroom cap, pressing down slightly to pack it in.
Drizzle with Olive Oil: Drizzle a little olive oil over the stuffed mushrooms for added flavor and moisture.
Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and golden.
Serve: Let cool slightly before serving. These stuffed mushrooms can be enjoyed warm or at room temperature.