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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So beautiful! I need to try mushrooms in more recipes. I’ve avoiding them most of my life, but am starting to gain an appreciation for them, because I know they are healthy! The one vegetable I have to make myself like– but I’m getting there!
I love the addition of the corn salsa – such a different twist! These look great!
I am not the biggest mushroom fan but geez these look good Averie! Love the corn salsa from TJs :) Pinned!
Thanks for pinning Trish! Hope you’re having a great weekend :)
I usually nosh on mushrooms straight from the package (not very wise, I know!). I’ll have to tamp down my shroom love long enough to make these fabulously cheesy deities!
Why am I not surprised that you eat them right out of the package (like me!) – so good and glad you can relate :)
Cheesy comfort food is seriously the best. I could eat pizza and mac ‘n cheese for the rest of my life and be one happy (albeit slightly rounder) girl! And oh goodness, you have a way of making mushrooms look so good that I want to sneak a taste… But I’d pay for it later with how bad my allergy is. Do you think I could use a base of eggplant or zucchini, or even bell peppers instead?
Didnt know you have a shroom allergy but yes, eggplant or zucchini, or bell peppers as the base would be great! The filling makes everything taste fabulous :)
Uggh yes, it’s the worst sometimes… People sneak them into all sort of delicious things, like veggie burgers and lasagna. Happy to hear that about the other veggies though! :)
It all looks so good. I love anything with cheese
I used to despite mushrooms when I was little and now I can’t get enough of them. And who can resist when they’re stuffed with all that cheesy deliciousness?!
Isn’t it funny how we assume we don’t like something, only to discover we do like it. I love these for appetizers.
Raw mushrooms? That is some serious mushroom love, Averie! These look incredible. and I could probably even sell my non-mushroom-loving husband on them!
Ha! I don’t even think that’s strange but I guess others do :)
I just love all the flavors you’ve packed into these mushrooms! Bet they taste amazing! Pinned.
Thanks for pinning, Denise! Have a great 4th!
I love mushrooms, this sounds absolutely amazing!
these look so yummy! I will have to try these!
I love mushrooms but this takes them to a whole other level – wow!!
How many times have bought a package of baby bellas with the intention of stuffing them, but then ended up eating them all in one sitting? A LOT.
You and me both! Twins, again :)
Girl this looks so delicious and these pics are making my mouth water!!
I love stuffed mushrooms but I’ve never taken the time to make them at home, now these I would take the time for!!
Funny you made those fritters and said you rarely take much time on sides/apps and I can relate. So I promise you, these are super fast and easy to whip together! Like 10 minutes!