Portobello Mushrooms Stuffed with Four Cheeses Recipe

Portobello Mushrooms with Cheese recipe

In this post I am sharing another recipe of Stuffed Portobello Mushrooms.

I really love Portobello mushrooms and wrote one of the ways I like cooking them.

Many people say that mushrooms become too watery and stuffing “runs away” when they try cooking stuffed mushrooms.

I came up with some simple tricks that might help with the problem:

1.       When picking mushrooms at the store, look for ones with large top and unbroken rims

2.       When cutting out a stem, cut some portion of the stem into mushroom’s top (this way you will have and extra space to fill stuffing)

3.       Use “non-runny” cheeses: ricotta, parmesan, feta or any other soft and cream cheese

4.       Add a raw egg to stuffing mixture which will “hold” ingredients together

Portobello Mushrooms with Cheese recipe

One morning I decided to make stuffed Portobello mushrooms.  I did not really follow any recipe, just combined ingredients I had in the fridge.  And oh, boy – I must admit I think these mushrooms turned out to be the best I’ve ever made.  I really liked combination of soft cheeses and crunchy peppers and freshness of a cucumber.

Portobello Mushrooms Stuffed with Four Cheeses and Fresh Sweet Pepper

4 large Portobello mushrooms, stems cut out

1 large sweet pepper (I used the orange one), chopped in small squares

1-2 fresh cucumbers, chopped in very small pieces

½ package of Boursin Cheese with Garlic and Fine Herbs

½ cup of grated parmesan cheese

½ cup of grated feta cheese

½ cup of shredded mozzarella cheese

1 egg

2-3 table spoons of olive oil

Fresh dill (optional) finely chopped

Preheat oven to 390 F.

In a large bowl mix together all 4 cheeses, pepper, cucumbers, egg, dill and olive oil, mix thoroughly until it looks like paste.

Fill up mushroom cups with a paste spreading with a spoon; press paste into mushrooms.

Portobello Mushrooms with Cheese recipe

Bake for about 10 minutes.  Then set broil to low setting and broil for about 10-15 minutes.

Cooking time really depends on your oven.  I usually watch that mushrooms look soft but tender; not completely cooked through.

If you would like, sprinkle mushrooms with extra shredded mozzarella, turn broil to high and let cheese melt for 3 minutes.

Remove from oven and let cool for 5 minutes.

I usually use this dish as breakfast and do not add any other side dishes to it.  However, these mushrooms could be an excellent side dish to any meat dinner.

Portobello Mushrooms with Cheese recipe


portobello mushroom stuffed with four cheeses

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