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.
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.
And because they’re mini, they’re so poppable and of course taste better.
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.
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:
- 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.
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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?!
It all looks so good. I love anything with cheese
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?
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 :)
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! :)
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!
Why am I not surprised that you eat them right out of the package (like me!) – so good and glad you can relate :)
I am not the biggest mushroom fan but geez these look good Averie! Love the corn salsa from TJs :) Pinned!
Thanks for pinning Trish! Hope you’re having a great weekend :)
I love the addition of the corn salsa – such a different twist! These look great!
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!
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!
Crazy how you went from yay to nay to back to yay!
I made these on the weekend, the corn added nice sweetness which brought out the remaining flavors. They were a big hit!
Thanks for trying these, Lori, and so glad you enjoyed them! I agree exactly about the corn in these!