Flavorful cheese stuffed portobello mushrooms are roasted in olive oil, then filled with cheese and heated until the cheese is melted and bubbly.
I really like portobello mushrooms. I love mushrooms in general, but there’s something special about portobellos. They are big, fleshy and so very flavorful. And this particular recipe is especially pleasing!
There’s no need to give up on cheesy delights 🧀 when going on a low carb diet! This easy dish of cheese stuffed portobello mushrooms is low carb, keto, and delicious!
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Portobello mushrooms: A delicious ingredient that’s also good for you. I love how “meaty” they are!
Olive oil spray: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Another tasty option is to brush the mushrooms with some melted butter.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: Garlic powder and cayenne pepper. Make sure they are fresh – a stale spice can easily ruin a dish. I actually prefer garlic powder in this recipe to fresh minced garlic. I feel it coats the mushrooms more evenly.
Shredded cheddar: I like to use sharp or even extra-sharp cheddar. You can use other cheeses if you’d like – see the detailed discussion below.
How to make cheese-stuffed portobello mushrooms
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Oil and season the mushrooms, then broil them until tender.
2. Drain the mushrooms as needed by placing them on paper towels. They do tend to release liquids when broiled.
3. Stuff them with the cheese, and then broil again very briefly, just to melt the cheese.
How to serve them
These tasty mushrooms make a delightful brunch dish. They are also excellent as a meatless dinner, accompanied by a green vegetable (such as roasted asparagus). Or you can serve them as a side to any meat. They are versatile, quick and tasty!
What cheese to use for stuffing the mushrooms?
You can use any melty cheese. I like to use sharp or extra-sharp cheddar. But you can also use mozzarella (though it’s milder in taste), gouda, provolone, or gruyere. Sometimes I use smoked cheddar, which does add an interesting layer of flavor to this dish.
Can you keep the leftovers?
Yes. You can keep them in the fridge, in a sealed container, for about 3 days. Place them on paper towels to absorb extra moisture, and replace the paper towels daily.
You can reheat cheese stuffed portobello mushrooms in the microwave, covered, on 50% power.
More portobello mushroom recipes that you might enjoy
Another tasty recipe that I really like and make often is this wonderful recipe for spinach stuffed portobello mushrooms. And crab stuffed mushrooms make an elegant appetizer and are surprisingly easy to make.
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Cheese Stuffed Portobello Mushrooms
- 2 portobello mushrooms
- Olive oil spray
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- ¼ teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 2 oz shredded sharp cheddar
- Heat broiler on high. Set an oven rack in the middle of the oven. Line a broiler-safe rimmed baking sheet with foil and lightly grease the foil.
- Wipe the mushrooms clean with a damp paper towel. Gently twist off or the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
- Spray the mushrooms with olive oil all over. Season with salt, pepper, garlic powder and cayenne pepper.
- Place the mushrooms on the prepared baking sheet. Broil them 5 minutes per side, until just tender.
- Drain, then place gill side down on paper towels for 10 minutes to drain completely.
- Fill the mushrooms with cheese. Broil just until cheese is melted, directly beneath the heat element, 1-2 minutes.
- Allow to rest 5 minutes on paper towels, then serve.