Triple Cheese and Corn-Stuffed Portobello Mushrooms

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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!

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Triple Cheese and Corn-Stuffed Portobello Mushrooms

By Averie Sunshine
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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 baby Portobellos
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Ingredients  

  • 8 baby Portobello mushrooms, cleaned with stems removed
  • 2 tablespoons olive oil, drizzled
  • 4 ounces cream cheese, very soft (lite is okay)
  • ½ cup corn-based salsa (I used Trader Joe’s Corn and Chile Tomato-Less Salsa
  • ½ cup grated Parmesan cheese, fresh or green can
  • ½ 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

Instructions 

  • Preheat oven to 400F. Line a baking sheet with a Silpat, parchment, or foil; set aside.
  • Place mushrooms on baking sheet, gill side up.
  • 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.
  • In a large bowl, add the cream cheese (the softer it is, the easier stirring is), corn salsa, and stir to combine.
  • Add the Parmesan, breadcrumbs, optional salt and pepper, optional chili powder or cayenne, and stir to combine.
  • Evenly distribute the mixture among the mushrooms, filling the center cavity of each mushroom with about 1/4 cup of filling.
  • Evenly top each mushroom with a generous pinch of mozzarella, about 2 tablespoons each.
  • 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.

Nutrition

Serving: 1, Calories: 184kcal, Carbohydrates: 12g, Protein: 7g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Cholesterol: 25mg, Sodium: 327mg, Fiber: 2g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

    1. I’ve never worked with that type of mushroom before, but if you think they are suitable for stuffing, you can give them a try.

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

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

  2. 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!