Poblano and Cheddar Stuffed Portobello Mushrooms
Elevate your appetizer or main course game with these Poblano and Cheddar Stuffed Portobello Mushrooms—a perfect fusion of smoky, cheesy, and hearty flavors. This recipe features meaty Portobello caps loaded with a creamy, cheesy filling made from roasted poblano peppers, shredded cheddar, cream cheese, and a touch of paprika for mild heat. Topped with breadcrumbs for a satisfying crunch, these mushrooms are roasted to golden perfection in just 30 minutes. The charred poblanos add a smoky depth, while the tender mushroom caps act as a savory base. Garnish with fresh cilantro for a pop of color and serve these crowd-pleasers warm as an elegant appetizer or a vegetarian main dish. Perfect for weeknights or entertaining, these stuffed Portobellos are a healthy, flavor-packed addition to your table!
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Recipe Information
Ingredients
- 4 pieces Portobello mushroom caps
- 2 pieces Poblano peppers
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Garlic cloves, minced
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Cream cheese, softened
- 0.5 cup Breadcrumbs
- 0.25 teaspoon Paprika
- 2 tablespoons Cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the Portobello mushroom caps with a damp paper towel to remove dirt. Carefully remove the stems and gills with a spoon to create space for the filling. Brush both sides of the mushrooms with 1 tablespoon of olive oil and lightly season with a pinch of salt and black pepper. Set aside.
Place the poblano peppers directly over a gas flame or under a broiler, turning occasionally, until the skins are charred and blistered (about 5-7 minutes). Transfer the peppers to a bowl and cover with plastic wrap for 5 minutes to steam. Once cool, peel off the charred skin, remove the seeds, and finely dice the peppers.
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Add the diced poblano peppers, 1/2 teaspoon salt, and paprika, stirring to combine. Remove from heat and let the mixture cool slightly.
In a mixing bowl, combine the sautéed pepper mixture, shredded cheddar cheese, cream cheese, and breadcrumbs. Mix until evenly combined.
Spoon the poblano and cheddar mixture evenly into each Portobello cap, pressing gently to fill. Place the stuffed mushrooms on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the filling is golden and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 4073 mg | 177% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 21.3 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 906 mg | 70% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2207 mg | 47% | |
*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.
