Dinner

Stuffed Portobello Mushrooms Recipe

ByMaya Quinn February 5, 2026February 5, 2026

Introduction

Stuffed Portobello Mushrooms make for a rich and satisfying appetizer or side dish. Filled with a creamy, flavorful mixture, these mushrooms are easy to prepare and deliciously comforting.

Three stuffed mushrooms are placed on a simple white plate, each mushroom filled with a thick, creamy white topping that is slightly browned and bubbly on top. The mushrooms themselves are dark brown with a textured surface, providing a strong contrast to the smooth, golden-touched filling. Bits of fresh green herbs are scattered on the creamy layer, adding a touch of color and freshness. The plate sits on a white marbled surface, creating a clean and bright setting for the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz portobello mushrooms
8 oz cream cheese (softened)
1/4 cup powdered parmesan cheese
1/3 cup sour cream
1/4 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
Fresh parsley (to garnish)

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit.
Step 2: Rinse the portobello mushrooms gently and pat them dry. Remove the stems carefully.
Step 3: Place the mushroom caps upside down in a baking dish, with the gill side facing up.
Step 4: In a mixing bowl, combine the softened cream cheese, powdered parmesan, sour cream, oregano, garlic powder, onion powder, salt, pepper, and basil. Beat together until the mixture is smooth and well blended.
Step 5: Spoon the creamy mixture generously into each mushroom cap, filling them evenly.
Step 6: Bake the stuffed mushrooms in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and bubbly.
Step 7: Remove from the oven and garnish with fresh chopped parsley before serving.

Tips & Variations

For added texture, mix in some finely chopped nuts or breadcrumbs to the filling before baking.
Swap out sour cream for Greek yogurt for a tangier, lighter option.
Add cooked spinach or sautéed onions to the filling for extra flavor and nutrition.
Use fresh herbs like thyme or rosemary instead of dried basil and oregano for a fresher taste.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until warmed through.

How to Serve

The dish shows a white bowl filled with stuffed mushrooms arranged closely together. Each mushroom has a dark, textured base with a creamy, light tan topping that looks soft and slightly browned, showing some golden spots from baking. The top layer has small green herb pieces scattered across, adding a fresh look. The bowl sits on a white marbled surface with a soft light highlighting the moist, slightly oily base around the mushrooms. The image is focused closely on the mushrooms, showing their smooth, fluffy top texture and the firm mushroom caps below. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed mushrooms in advance?

Yes, you can prepare and stuff the mushrooms ahead of time, then cover and refrigerate them before baking. Bake just before serving for best results.

Can I use other types of mushrooms for this recipe?

While portobello mushrooms work best due to their size and meaty texture, you can use large cremini or white mushrooms, but the baking time may be shorter and the filling quantity may need adjusting.