Cheese Stuffed Portobello Mushrooms with a Balsamic Glaze
Elevate your appetizer game with these decadent Cheese Stuffed Portobello Mushrooms with a Balsamic Glaze—a perfect blend of creamy, cheesy goodness and tangy sophistication. These large, meaty mushroom caps are filled with a luscious mixture of cream cheese, parmesan, and melty mozzarella, perfectly seasoned with garlic, fresh parsley, salt, and pepper. Baked to golden perfection, each bite delivers rich, savory flavor balanced by a generous drizzle of sweet and tangy homemade balsamic glaze. Simple yet elegant, this dish is ready in just 40 minutes, making it a show-stopping starter or a satisfying vegetarian main course. Whether you’re planning a dinner party or treating yourself to something special, these stuffed mushrooms are sure to impress.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 2 tablespoons Olive oil
- 2 cloves (minced) Garlic
- 4 ounces (softened) Cream cheese
- 0.25 cup (grated) Parmesan cheese
- 0.5 cup (shredded) Mozzarella cheese
- 2 tablespoons (chopped) Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Balsamic vinegar
- 2 tablespoons Honey
Instructions
Preheat your oven to 400°F (200°C).
Clean the Portobello mushrooms by gently wiping the caps with a damp paper towel and removing the stems and gills with a spoon.
Brush the outside of the mushroom caps with 1 tablespoon of olive oil, then set them aside.
In a small mixing bowl, combine the cream cheese, Parmesan cheese, mozzarella cheese, garlic, parsley, salt, and black pepper. Mix until smooth and evenly combined.
Spoon the cheese mixture into the mushroom caps, dividing it evenly among all four caps, and gently press it down.
Place the stuffed mushrooms on a parchment-lined baking sheet and bake for 20 minutes or until the mushrooms are tender and the cheese is golden and bubbly.
While the mushrooms bake, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey over medium heat. Bring the mixture to a simmer and let it reduce for about 8-10 minutes, stirring occasionally, until it thickens slightly.
Remove the mushrooms from the oven once done and let them cool for a minute or two.
Drizzle the balsamic glaze generously over the stuffed mushrooms before serving.
Garnish with additional chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 2183 mg | 95% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 68.8 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 818 mg | 63% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2717 mg | 58% | |
*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.
