Smokey Roasted Stuffed Portabella Mushrooms
Elevate your appetizer game with these Smokey Roasted Stuffed Portabella Mushrooms, a show-stopping combination of hearty mushrooms and a luxurious smoky filling. Perfectly roasted portabella caps serve as a savory base, seasoned with smoked paprika and olive oil to enhance their natural earthiness. The creamy, flavor-packed stuffing combines tangy cream cheese, smoky gouda, crispy panko breadcrumbs, Parmesan, and the nutty crunch of chopped walnuts, all brightened with a hint of fresh parsley and zesty lemon juice. Finished with a golden-brown crust and a final drizzle of olive oil, these stuffed mushrooms are oven-baked to perfection. Whether served warm as a mouthwatering appetizer or the star of a satisfying vegetarian main dish, this recipe is a must-try for fans of bold flavors and elegant presentation.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 3 tablespoons Olive oil
- 1.5 teaspoons Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.75 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese
- 4 ounces Cream cheese
- 2 minced cloves Garlic clove
- 2 tablespoons, chopped Fresh parsley
- 0.5 cup, shredded Smoked Gouda cheese
- 0.25 cup Chopped walnuts
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using a damp paper towel, gently clean the portabella mushroom caps and remove the stems. Carefully use a spoon to scrape out the gills on the underside of each cap.
Brush the mushroom caps on both sides with 2 tablespoons of olive oil and season them evenly with 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoons of black pepper.
Place the mushrooms, gill-side up, on the prepared baking sheet and roast in the preheated oven for 10 minutes to allow any excess moisture to release. Remove from the oven and carefully dab the caps with a paper towel to absorb liquid.
Meanwhile, in a large mixing bowl, combine the panko breadcrumbs, Parmesan cheese, cream cheese, minced garlic, chopped parsley, smoked Gouda cheese, chopped walnuts, the remaining 0.5 teaspoons of smoked paprika, and lemon juice. Mix thoroughly until the filling is evenly combined.
Spoon the filling into the roasted mushroom caps, dividing it evenly among the 4 mushrooms. Firmly press the mixture down to pack it in.
Drizzle the remaining 1 tablespoon of olive oil over the stuffed mushrooms and return them to the oven. Bake for an additional 15 minutes, or until the tops are golden brown and the filling is hot.
Remove the mushrooms from the oven and let them rest for 5 minutes before serving.
Garnish with additional chopped parsley if desired, and serve warm as an appetizer or main dish.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 4011 mg | 174% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 20.5 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1000 mg | 77% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2307 mg | 49% | |
*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.
