Mozzarella Stuffed Portabellas
Elevate your appetizer game with these irresistible Mozzarella Stuffed Portabellas! Juicy portabella mushroom caps are filled with creamy melted mozzarella, topped with a golden, garlicky breadcrumb and Parmesan mixture, and baked to perfection in just 20 minutes. Enhanced with aromatic Italian seasoning, a hint of chili flakes for subtle heat, and a fresh parsley garnish, this dish is a flavor-packed delight. Whether served as an elegant starter, a hearty side, or a light vegetarian main, these stuffed mushrooms are a crowd-pleasing option that’s satisfying, simple to make, and bursting with savory goodness. Perfect for weeknight dinners or festive gatherings, they pair beautifully with a fresh salad or pasta for a truly memorable meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 8 oz Mozzarella cheese
- 1 cup Breadcrumbs
- 0.25 cup (grated) Parmesan cheese
- 2 cloves (minced) Garlic
- 2 tbsp Olive oil
- 1 tsp Dried Italian seasoning
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp (chopped) Fresh parsley
- 0.25 tsp Red chili flakes (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wipe the portabella mushroom caps clean using a damp paper towel. Carefully remove the stems and gently scrape out the gills with a spoon to create space for the filling.
Brush both sides of the mushrooms with 1 tablespoon of olive oil and place them gill-side up on the baking sheet. Sprinkle a pinch of salt and pepper over the mushrooms.
In a medium bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, dried Italian seasoning, red chili flakes (optional), and remaining salt and pepper. Drizzle the remaining 1 tablespoon of olive oil into the mixture and stir until evenly coated.
Cut the mozzarella cheese into slices or cubes (to fit inside the mushrooms) and arrange them inside each mushroom cap.
Spoon the breadcrumb mixture evenly over the mozzarella-stuffed mushrooms, pressing gently to ensure it adheres.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender, the cheese is melted, and the breadcrumb topping is golden brown.
Remove from the oven and let the mushrooms cool for 2-3 minutes. Garnish with chopped fresh parsley before serving.
Serve warm as an appetizer, side dish, or light main course with a salad or pasta.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 4668 mg | 203% | |
| Total Carbohydrate | 115.8 g | 42% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 21.5 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1894 mg | 146% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2129 mg | 45% | |
*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.
