I grew up thinking I didn’t like mushrooms, but I discovered in college that I liked them.
Actually, I realized I love them.
I can eat an 8-ounce container of raw, unseasoned mushrooms without batting an eye. I love the meaty texture and the snappiness.
But you don’t have to twist my arm to eat them stuffed with three kinds of cheese.
It’s a fast and easy recipe and makes for a fuss-free appetizer that any mushroom fan will adore. Double or triple the recipe as needed for parties. Like maybe a Fourth of July party.
The baby portobellos are stuffed with a blend of cream cheese, corn salsa, Parmesan, Panko breadcrumbs, and are topped with mozzarella before being baked until golden.
If you can’t find baby bellos, use 4 full-size Portobellos, although they’ll be dinner-sized rather than appetizers, which I wouldn’t complain about. I can make a dinner out of mushrooms happily and easily.
The corn salsa adds mild spice and texture to the creamy, cheesy stuffing mixture. The breadcrumbs add bulk and extra flavor. I used and recommend Panko, sold nearby the regular breadcrumbs.
I like to add a pinch of cayenne and it doesn’t make the mushrooms spicy per se, but makes them not bland. Depending on the heat level in your salsa and personal preference for spiciness, it’s optional.
The glorious, gooey, melted cheese is what makes the shrooms pure comfort food.
And because they’re mini, they’re so poppable and of course taste better.
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Triple Cheese and Corn-Stuffed Portobello Mushrooms
Ingredients
- 8 baby Portobello mushrooms, cleaned with stems removed
- 2 tablespoons olive oil, drizzled
- 4 ounces cream cheese, very soft (lite is okay)
- ½ cup corn-based salsa (I used Trader Joe’s Corn and Chile Tomato-Less Salsa
- ½ cup grated Parmesan cheese, fresh or green can
- ½ cup Panko breadcrumbs
- salt and pepper, optional and to taste
- pinch chili powder or cayenne, optional and to taste
- about 1/2 cup loosely packed mozzarella cheese, divided
Instructions
- Preheat oven to 400F. Line a baking sheet with a Silpat, parchment, or foil; set aside.
- Place mushrooms on baking sheet, gill side up.
- Evenly drizzle with olive oil. Whatever oil collects on baking sheet, slide the mushrooms through it so the cap sides are lightly oiled too; set aside.
- In a large bowl, add the cream cheese (the softer it is, the easier stirring is), corn salsa, and stir to combine.
- Add the Parmesan, breadcrumbs, optional salt and pepper, optional chili powder or cayenne, and stir to combine.
- Evenly distribute the mixture among the mushrooms, filling the center cavity of each mushroom with about 1/4 cup of filling.
- Evenly top each mushroom with a generous pinch of mozzarella, about 2 tablespoons each.
- Bake for about 15 to 17 minutes, or until cheese has melted, is bubbly and golden brown. Serve immediately. Mushrooms are best warm and fresh, but will keep airtight for up to 3 days in the fridge; reheat gently if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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There’s nothing better than stuffed portobellos, love the triple cheese!
Oh DANG. This sounds amazing!! I <3 mushrooms and I <3 cheese, so I don't see any way that this could be less than heavenly.
Mushrooms and I got off on the wrong foot when I was a kid, (the icky canned kind did me in) and it took me a long time to figure out that actually I loved them! I love your idea for a Mexican type version of stuffed mushrooms – so different from the usual!
Thanks for noticing and I tried to mix it up a little!
I love this variation–a refreshing change from the usual sausage stuffed mushrooms. What a great combination of corn and cheeses. I love to eat stuffed mushrooms but have never liked making them because just seems like too much trouble…but I may be inspired to try this one!
These are so easy, not fussy, and no sausage needed :)
Wow, those are a perfect side dish for a BBQ. I loooove this combo if ingredients. These sound so delish!! Thanks for sharing!
I looooove mushrooms, always had, always will! I’ve been known to order a side of marinated mushrooms at tapas even if the main course is mushroom-packed paella. I can’t be stopped :) These stuffed mushrooms look phenomenal! Love the addition of corn, which I definitely want to try roasting before I put it in. Thanks for sharing!
*mouth open, gaping*
These are getting made. I don’t know when, but soon. #mushroomaddict #alsocheese #andcorntoo Pinned, duh!
Ok I didn’t know this, but I didn’t know you liked mushrooms and would have never guessed you did. Considering your aversion for beets (another super earthy-tasting food), I would have assumed shrooms were a no go. You surprise me every day! :)
I always thought I hated mushrooms too! Turns out they are one of my favorites :) And too bad I wasted all those years hating them! These stuffed mushrooms look and sound delicious! Love that you put corn in them. Pinned :) Have a great Fourth tomorrow Averie!
Have a great Fourth too and thanks for pinning!
I love the corn component to these! I bet it makes for an AMAZING texture! Love these in all sorts of ways— pinned :)
Thanks for pinning and yes the corn adds a great other dimension and breaks up some of that super rich cheesy action going on :)
I love mushrooms, Averie! I could literally eat a whole pan in one sitting, they’re just that good. These stuffed mushrooms look amazing! I love the corn in here, what a great veggie to add in! Pinned!
Thanks for pinning!
I can’t’ do mushrooms unless they’re stuffed and these look delicious! The Mr will be more than happy to add these to the menu!
I love mushrooms any way, raw too! But I have a few kids who will only eat them stuffed. I bet they would love this corn and cheese combo, it looks amazing!
What a great stuffing for mushrooms. Yum! My hubby would love these.
You have some awesome appetizers Averie.
Pinned.
Have a beautiful 4th!
xo
Thanks for pinning, Melanie!
I love your mushroom recipes and this looks like another fun one to try! Jon and I both love stuffed shrooms. I remember you telling me about TJ’s corn salsa and wish I had some– but I can probably find something close enough. My favorite go-to raw recipe is yours from years ago (marinade is ketchup, mustard, honey, ACV, Mrs Dash–I don’t measure anymore but just stir together a generous blob and splash of everything then dehydrate just for a while).
Gosh I barely remember some of these recipes, posting them at least. I make things like that a lot but hardly remember writing about them! Glad you do :) And that salsa, mmm, love it, Paula! Hope you can find something similar and I’m sure you can!
I always thought that I HATED mushrooms too..I mean, they are a fungus!
And then I actually tried one, and fell in lurve!
I am also mega in love with the South-western feel of these cheesy beauts! Pinned!
Thanks for the pin and for understanding the whole falling in love with shrooms thing :)
These look delicious. I love stuffed mushrooms and corn and cheese are glorious together. I wonder if I could heat these on the grill rather than in the oven? Only you could make pictures of mushrooms look mouth watering.
Only you could make pictures of mushrooms look mouth watering. <-- thank you and I was so sure when I was shooting them that they were going to be "great". Until I saw them on my screen and was like, whoa. They aren't the most beautiful thing ever BUT that's how they looked in real life at least! You could totally do this on the grill but I would just be careful not to burn the base before the cheese melts and/or have the big fat mound of tippy-prone cheese cause them to tip over onto the grill grates and lose it to the fire...just common sense stuff but yeah, grill away. I wish I had one. I have a very urban condo with no grill in sight.