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Cheese Stuffed Portobello Mushrooms
Meaty, flavorful cheese stuffed portobello mushrooms are roasted in olive oil, then stuffed with cheese and heated until cheese is melted and bubbly.
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 15 minutes
Total Time 35 minutes
Servings 2 servings
- 2 portobello mushrooms
- Olive oil spray
- 1/4 teaspoon 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.
Serving: 1mushroom | Calories: 195kcal | Carbohydrates: 5g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Sodium: 321mg | Fiber: 1g | Sugar: 2g