I grew up thinking I didn’t like mushrooms, but I discovered in college that I liked them.
Actually, I realized I love them.
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.
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.
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.
The glorious, gooey, melted cheese is what makes the shrooms pure comfort food.
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Triple Cheese and Corn-Stuffed Portobello Mushrooms
- 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
- 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 information is automatically calculated, so should only be used as an approximation.
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