Stuffed Portobello Mushrooms with Herbed Cream Cheese & Veggies
These elegant appetizers feature juicy Portobello caps filled with a creamy herbed cheese blend, sautéed vegetables, and a crisp golden top. Bursting with flavor, they’re perfect for entertaining or a light starter.
Ingredients: • 5 large Portobello mushrooms, stems removed and cleaned • 1 tbsp olive oil • Salt and pepper to taste
For the filling: • 1/2 cup cream cheese, softened • 1/4 cup grated Parmesan • 1/4 cup diced red bell pepper • 2 tbsp finely chopped spinach • 1 garlic clove, minced • 1 tsp fresh thyme or parsley • Optional: a pinch of chili flakes
Instructions: 1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. 2. Brush mushroom caps with olive oil and place them gill side up on the tray. Season with salt and pepper. 3. In a bowl, mix all filling ingredients until well combined. 4. Spoon the filling into each mushroom cap. 5. Bake for 20–25 minutes, or until mushrooms are tender and tops are golden. 6. Serve warm, garnished with extra herbs if desired.
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