Triple Cheese and Corn-Stuffed Portobello Mushrooms

I grew up thinking I didn’t like mushrooms, but I discovered in college that I liked them.

Actually, I realized I love them.

Triple Cheese and Corn-Stuffed Portobello Mushrooms - Mushroom fans will love these! Stuffed to the max with cheese! Oh yes!

I can eat an 8-ounce container of raw, unseasoned mushrooms without batting an eye. I love the meaty texture and the snappiness.

But you don’t have to twist my arm to eat them stuffed with three kinds of cheese.

Triple Cheese and Corn-Stuffed Portobello Mushrooms - Mushroom fans will love these! Stuffed to the max with cheese! Oh yes!

It’s a fast and easy recipe and makes for a fuss-free appetizer that any mushroom fan will adore. Double or triple the recipe as needed for parties. Like maybe a Fourth of July party.

The baby portobellos are stuffed with a blend of cream cheese, corn salsa, Parmesan, Panko breadcrumbs, and are topped with mozzarella before being baked until golden.

Triple Cheese and Corn-Stuffed Portobello Mushrooms - Mushroom fans will love these! Stuffed to the max with cheese! Oh yes!

If you can’t find baby bellos, use 4 full-size Portobellos, although they’ll be dinner-sized rather than appetizers, which I wouldn’t complain about. I can make a dinner out of mushrooms happily and easily.

The corn salsa adds mild spice and texture to the creamy, cheesy stuffing mixture. The breadcrumbs add bulk and extra flavor. I used and recommend Panko, sold nearby the regular breadcrumbs.

I like to add a pinch of cayenne and it doesn’t make the mushrooms spicy per se, but makes them not bland. Depending on the heat level in your salsa and personal preference for spiciness, it’s optional.

Triple Cheese and Corn-Stuffed Portobello Mushrooms - Mushroom fans will love these! Stuffed to the max with cheese! Oh yes!

The glorious, gooey, melted cheese is what makes the shrooms pure comfort food.

And because they’re mini, they’re so poppable and of course taste better.

Triple Cheese and Corn-Stuffed Portobello Mushrooms - Mushroom fans will love these! Stuffed to the max with cheese! Oh yes!

Print Print Recipe

Triple Cheese and Corn-Stuffed Portobello Mushrooms

This is a fast and easy recipe and makes for a fuss-free appetizer that any mushroom fan will adore. Double or triple the recipe as needed for parties. Baby portobellos are stuffed with a blend of cream cheese, corn salsa, Parmesan, Panko breadcrumbs, and are topped with mozzarella before being baked until golden. If you can’t find baby bellos, use 4 full-size Portobellos. The corn salsa adds mild spice and texture to the creamy, cheesy stuffing mixture, and the breadcrumbs add bulk and extra flavor. I like to add a pinch of cayenne for flavor, and it doesn’t make the mushrooms spicy, but it's optional. The glorious, gooey, melted cheese is what makes the shrooms pure comfort food. And because they’re mini, they’re so poppable.

Yield: 8 baby Portobellos

Prep Time: 10 minutes

Cook Time: about 20 minutes

Total Time: about 30 minutes

Ingredients:

8 baby Portobello mushrooms, cleaned with stems removed
2 tablespoons olive oil, drizzled
4 ounces cream cheese, very soft (lite is okay)
1/2 cup corn-based salsa (I used Trader Joe's Corn and Chile Tomato-Less Salsa, use your favorite; or 1/2 cup cooked and well-seasoned corn)
1/2 cup grated Parmesan cheese (fresh or green can)
1/2 cup Panko breadcrumbs
salt and pepper, optional and to taste
pinch chili powder or cayenne, optional and to taste
about 1/2 cup loosely packed mozzarella cheese, divided

Directions:

  1. Preheat oven to 400F. Line a baking sheet with a Silpat, parchment, or foil; set aside.
  2. Place mushrooms on baking sheet, gill side up.
  3. Evenly drizzle with olive oil. Whatever oil collects on baking sheet, slide the mushrooms through it so the cap sides are lightly oiled too; set aside.
  4. In a large bowl, add the cream cheese (the softer it is, the easier stirring is), corn salsa, and stir to combine.
  5. Add the Parmesan, breadcrumbs, optional salt and pepper, optional chili powder or cayenne, and stir to combine.
  6. Evenly distribute the mixture among the mushrooms, filling the center cavity of each mushroom with about 1/4 cup of filling.
  7. Evenly top each mushroom with a generous pinch of mozzarella, about 2 tablespoons each.
  8. Bake for about 15 to 17 minutes, or until cheese has melted, is bubbly and golden brown. Serve immediately. Mushrooms are best warm and fresh, but will keep airtight for up to 3 days in the fridge; reheat gently if desired.

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54 Responses to “Triple Cheese and Corn-Stuffed Portobello Mushrooms”

  1. #
    1
    lisatberry — July 3, 2014 at 3:11 am

    These look delicious. I love stuffed mushrooms and corn and cheese are glorious together. I wonder if I could heat these on the grill rather than in the oven? Only you could make pictures of mushrooms look mouth watering.

    Reply

    • Averie Sunshine replied: — July 3rd, 2014 at 3:40 am

      Only you could make pictures of mushrooms look mouth watering. <– thank you and I was so sure when I was shooting them that they were going to be “great”. Until I saw them on my screen and was like, whoa. They aren’t the most beautiful thing ever BUT that’s how they looked in real life at least!

      You could totally do this on the grill but I would just be careful not to burn the base before the cheese melts and/or have the big fat mound of tippy-prone cheese cause them to tip over onto the grill grates and lose it to the fire…just common sense stuff but yeah, grill away. I wish I had one. I have a very urban condo with no grill in sight.

      Reply

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    Taylor @ Food Faith Fitness — July 3, 2014 at 3:15 am

    I always thought that I HATED mushrooms too..I mean, they are a fungus!
    And then I actually tried one, and fell in lurve!
    I am also mega in love with the South-western feel of these cheesy beauts! Pinned!

    Reply

    • Averie Sunshine replied: — July 3rd, 2014 at 3:38 am

      Thanks for the pin and for understanding the whole falling in love with shrooms thing :)

      Reply

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    Paula — July 3, 2014 at 4:07 am

    I love your mushroom recipes and this looks like another fun one to try! Jon and I both love stuffed shrooms. I remember you telling me about TJ’s corn salsa and wish I had some– but I can probably find something close enough. My favorite go-to raw recipe is yours from years ago (marinade is ketchup, mustard, honey, ACV, Mrs Dash–I don’t measure anymore but just stir together a generous blob and splash of everything then dehydrate just for a while).

    Reply

    • Averie Sunshine replied: — July 3rd, 2014 at 4:47 am

      Gosh I barely remember some of these recipes, posting them at least. I make things like that a lot but hardly remember writing about them! Glad you do :) And that salsa, mmm, love it, Paula! Hope you can find something similar and I’m sure you can!

      Reply

  4. #
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    Melanie @ Carmel Moments — July 3, 2014 at 4:13 am

    What a great stuffing for mushrooms. Yum! My hubby would love these.
    You have some awesome appetizers Averie.
    Pinned.
    Have a beautiful 4th!
    xo

    Reply

  5. #
    5
    Sherri — July 3, 2014 at 4:20 am

    I love mushrooms any way, raw too! But I have a few kids who will only eat them stuffed. I bet they would love this corn and cheese combo, it looks amazing!

    Reply

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    Anele @ Success Along the Weigh — July 3, 2014 at 4:27 am

    I can’t’ do mushrooms unless they’re stuffed and these look delicious! The Mr will be more than happy to add these to the menu!

    Reply

  7. #
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    Gayle @ Pumpkin 'N Spice — July 3, 2014 at 5:13 am

    I love mushrooms, Averie! I could literally eat a whole pan in one sitting, they’re just that good. These stuffed mushrooms look amazing! I love the corn in here, what a great veggie to add in! Pinned!

    Reply

  8. #
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    Ashton — July 3, 2014 at 5:26 am

    I love the corn component to these! I bet it makes for an AMAZING texture! Love these in all sorts of ways— pinned :)

    Reply

    • Averie Sunshine replied: — July 3rd, 2014 at 12:34 pm

      Thanks for pinning and yes the corn adds a great other dimension and breaks up some of that super rich cheesy action going on :)

      Reply

  9. #
    9
    Chelsea @chelseasmessyapron — July 3, 2014 at 6:02 am

    I always thought I hated mushrooms too! Turns out they are one of my favorites :) And too bad I wasted all those years hating them! These stuffed mushrooms look and sound delicious! Love that you put corn in them. Pinned :) Have a great Fourth tomorrow Averie!

    Reply

    • Averie Sunshine replied: — July 3rd, 2014 at 12:34 pm

      Have a great Fourth too and thanks for pinning!

      Reply

  10. #
    10
    Dorothy @ Crazy for Crust — July 3, 2014 at 6:52 am

    *mouth open, gaping*

    These are getting made. I don’t know when, but soon. #mushroomaddict #alsocheese #andcorntoo Pinned, duh!

    Reply

    • Averie Sunshine replied: — July 3rd, 2014 at 12:33 pm

      Ok I didn’t know this, but I didn’t know you liked mushrooms and would have never guessed you did. Considering your aversion for beets (another super earthy-tasting food), I would have assumed shrooms were a no go. You surprise me every day! :)

      Reply

  11. #
    11
    Medha @ Whisk & Shout — July 3, 2014 at 7:03 am

    I looooove mushrooms, always had, always will! I’ve been known to order a side of marinated mushrooms at tapas even if the main course is mushroom-packed paella. I can’t be stopped :) These stuffed mushrooms look phenomenal! Love the addition of corn, which I definitely want to try roasting before I put it in. Thanks for sharing!

    Reply

  12. #
    12
    Sarah @ The Gold Lining Girl — July 3, 2014 at 7:10 am

    Wow, those are a perfect side dish for a BBQ. I loooove this combo if ingredients. These sound so delish!! Thanks for sharing!

    Reply

  13. #
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    Lucy — July 3, 2014 at 7:35 am

    I love this variation–a refreshing change from the usual sausage stuffed mushrooms. What a great combination of corn and cheeses. I love to eat stuffed mushrooms but have never liked making them because just seems like too much trouble…but I may be inspired to try this one!

    Reply

    • Averie Sunshine replied: — July 3rd, 2014 at 12:32 pm

      These are so easy, not fussy, and no sausage needed :)

      Reply

  14. #
    14
    Kari Peters — July 3, 2014 at 8:50 am

    Mushrooms and I got off on the wrong foot when I was a kid, (the icky canned kind did me in) and it took me a long time to figure out that actually I loved them! I love your idea for a Mexican type version of stuffed mushrooms – so different from the usual!

    Reply

    • Averie Sunshine replied: — July 3rd, 2014 at 12:32 pm

      Thanks for noticing and I tried to mix it up a little!

      Reply

  15. #
    15
    Bethany @ Accidental Intentions — July 3, 2014 at 10:11 am

    Oh DANG. This sounds amazing!! I <3 mushrooms and I <3 cheese, so I don't see any way that this could be less than heavenly.

    Reply

  16. #
    16
    Laura (Tutti Dolci) — July 3, 2014 at 10:58 am

    There’s nothing better than stuffed portobellos, love the triple cheese!

    Reply

  17. #
    17
    Jaclyn — July 3, 2014 at 1:16 pm

    I love stuffed mushrooms but I’ve never taken the time to make them at home, now these I would take the time for!!

    Reply

    • Averie Sunshine replied: — July 4th, 2014 at 2:10 am

      Funny you made those fritters and said you rarely take much time on sides/apps and I can relate. So I promise you, these are super fast and easy to whip together! Like 10 minutes!

      Reply

  18. #
    18
    Ami@NaiveCookCooks — July 3, 2014 at 2:04 pm

    Girl this looks so delicious and these pics are making my mouth water!!

    Reply

  19. #
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    Katie — July 3, 2014 at 2:47 pm

    How many times have bought a package of baby bellas with the intention of stuffing them, but then ended up eating them all in one sitting? A LOT.

    Reply

  20. #
    20
    Jessica @ Sweet Menu — July 3, 2014 at 3:09 pm

    I love mushrooms but this takes them to a whole other level – wow!!

    Reply

  21. #
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    Laura — July 3, 2014 at 7:24 pm

    these look so yummy! I will have to try these!

    Reply

  22. #
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    Meredith — July 3, 2014 at 9:02 pm

    I love mushrooms, this sounds absolutely amazing!

    Reply

  23. #
    23
    Denise @ Sweet Peas & Saffron — July 3, 2014 at 9:36 pm

    I just love all the flavors you’ve packed into these mushrooms! Bet they taste amazing! Pinned.

    Reply

    • Averie Sunshine replied: — July 4th, 2014 at 2:06 am

      Thanks for pinning, Denise! Have a great 4th!

      Reply

  24. #
    24
    Jess — July 4, 2014 at 1:44 am

    Raw mushrooms? That is some serious mushroom love, Averie! These look incredible. and I could probably even sell my non-mushroom-loving husband on them!

    Reply

    • Averie Sunshine replied: — July 4th, 2014 at 2:06 am

      Ha! I don’t even think that’s strange but I guess others do :)

      Reply

  25. #
    25
    Tracy | PeanutButter and Onion — July 4, 2014 at 4:17 am

    Isn’t it funny how we assume we don’t like something, only to discover we do like it. I love these for appetizers.

    Reply

  26. #
    26
    Shaina — July 4, 2014 at 8:10 am

    I used to despite mushrooms when I was little and now I can’t get enough of them. And who can resist when they’re stuffed with all that cheesy deliciousness?!

    Reply

  27. #
    27
    Hanna — July 4, 2014 at 10:38 pm

    It all looks so good. I love anything with cheese

    Reply

  28. #
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    Amy @ Amy's Healthy Baking — July 4, 2014 at 11:21 pm

    Cheesy comfort food is seriously the best. I could eat pizza and mac ‘n cheese for the rest of my life and be one happy (albeit slightly rounder) girl! And oh goodness, you have a way of making mushrooms look so good that I want to sneak a taste… But I’d pay for it later with how bad my allergy is. Do you think I could use a base of eggplant or zucchini, or even bell peppers instead?

    Reply

    • Averie Sunshine replied: — July 5th, 2014 at 12:36 am

      Didnt know you have a shroom allergy but yes, eggplant or zucchini, or bell peppers as the base would be great! The filling makes everything taste fabulous :)

      Reply

      • Amy @ Amy's Healthy Baking replied: — July 5th, 2014 at 9:07 am

        Uggh yes, it’s the worst sometimes… People sneak them into all sort of delicious things, like veggie burgers and lasagna. Happy to hear that about the other veggies though! :)

  29. #
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    Valerie — July 5, 2014 at 8:14 am

    I usually nosh on mushrooms straight from the package (not very wise, I know!). I’ll have to tamp down my shroom love long enough to make these fabulously cheesy deities!

    Reply

    • Averie Sunshine replied: — July 5th, 2014 at 8:58 am

      Why am I not surprised that you eat them right out of the package (like me!) – so good and glad you can relate :)

      Reply

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    Trish - Mom On Timeout — July 5, 2014 at 11:19 am

    I am not the biggest mushroom fan but geez these look good Averie! Love the corn salsa from TJs :) Pinned!

    Reply

    • Averie Sunshine replied: — July 5th, 2014 at 3:21 pm

      Thanks for pinning Trish! Hope you’re having a great weekend :)

      Reply

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    Lauren @ Hall Nesting — July 7, 2014 at 4:26 am

    I love the addition of the corn salsa – such a different twist! These look great!

    Reply

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    Michelle @ Vitamin Sunshine — July 7, 2014 at 7:54 pm

    So beautiful! I need to try mushrooms in more recipes. I’ve avoiding them most of my life, but am starting to gain an appreciation for them, because I know they are healthy! The one vegetable I have to make myself like– but I’m getting there!

    Reply

  33. #
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    Julie @ This Gal Cooks — July 8, 2014 at 6:54 pm

    When I was a kid, I loved mushrooms. I could even eat them raw. But fast forward to my teenage years and I hated them with a passion. I wouldn’t even eat a slice of pizza that was picked clean of them because I could still taste them. But now I like them again and even crave them at times!

    Great recipe, Averie! Pinned! Have a good evening!

    Reply

    • Averie Sunshine replied: — July 9th, 2014 at 12:46 am

      Crazy how you went from yay to nay to back to yay!

      Reply

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    Lori — July 11, 2014 at 5:13 am

    I made these on the weekend, the corn added nice sweetness which brought out the remaining flavors. They were a big hit!

    Reply

    • Averie Sunshine replied: — July 11th, 2014 at 1:17 pm

      Thanks for trying these, Lori, and so glad you enjoyed them! I agree exactly about the corn in these!

      Reply

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