Broccoli Stuffed Baby Portabella Mushrooms
Elevate your appetizer game with these savory Broccoli Stuffed Baby Portabella Mushrooms, a perfect harmony of earthy flavors and creamy textures. Tender baby portabella mushroom caps are filled with a luscious blend of cream cheese, sharp cheddar, and blanched broccoli, accented by sautéed garlic and chopped mushroom stems for an umami-rich stuffing. A crispy topping of Parmesan and panko breadcrumbs adds a delightful crunch to every bite. Baked to perfection in just 20 minutes, these bite-sized delights are both visually stunning and deliciously satisfying, making them an ideal addition to your next party platter or a flavorful side for any meal. Easy to prepare and packed with wholesome ingredients, this recipe is sure to be a crowd pleaser! Perfect for those searching for gourmet stuffed mushroom recipes, vegetarian appetizers, or flavorful small bites.
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Recipe Information
Ingredients
- 12 pieces Baby portabella mushrooms
- 1 cup Broccoli florets
- 4 ounces Cream cheese
- 1 cup Shredded cheddar cheese
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Parmesan cheese
- 0.25 cup Panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushrooms by gently wiping them with a damp paper towel or brushing off any dirt. Remove the stems and set the caps aside. Finely chop the stems and keep them for the stuffing.
Bring a small pot of water to a boil and blanch the broccoli florets for 2 minutes. Drain and rinse with cold water to stop the cooking process. Finely chop the blanched broccoli.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and minced garlic. Cook for 2-3 minutes until softened and fragrant. Remove from the heat and set aside.
In a mixing bowl, combine the cream cheese, shredded cheddar cheese, chopped broccoli, sautéed mushroom stems and garlic, salt, and black pepper. Mix until well blended.
Brush the outside of the mushroom caps with the remaining 1 tablespoon of olive oil. Place them on a baking sheet, cavity-side up.
Fill each mushroom cap generously with the broccoli and cheese mixture.
In a small bowl, mix the Parmesan cheese and panko breadcrumbs. Sprinkle this mixture evenly over the stuffed mushrooms.
Bake the mushrooms in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown.
Allow the mushrooms to cool slightly before serving. Enjoy your Broccoli Stuffed Baby Portabella Mushrooms!
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 244 mg | 82% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.6 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1074 mg | 83% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
