Triple Cheese and Corn-Stuffed Portobello Mushrooms

PinSaveJUMP to RECIPE

This post may contain affiliate links.

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!

Pin This Recipe

No ratings yet

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
Save this recipe to your email
Enter your email and we’ll send it to you!
Please enable JavaScript in your browser to complete this form.

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.

Related Recipes

Caramelized Onion and Portobello Mushroom Sliders with Fry Sauce – Meatless comfort food at its finest! Hearty, satisfying and so good

Caramelized Onion and Portobello Mushroom Sliders with Fry Sauce - Meatless comfort food at its finest! Hearty, satisfying and so good!

Macaroni and Cheese Baked Cheese Balls

Macaroni and Cheese Baked Cheese Balls - A perfect use for the leftover macaroni that gets cold and old in your refrigerator. Bread it, bake it, devour it! Easy recipe at averiecooks.com

Creamy Baked Double Cheese and Sweet Onion Dip

Creamy Baked Double Cheese and Sweet Onion Dip - Cheesy, comforting & easy dip that everyone loves! Recipe at averiecooks.com

Roasted Cauliflower with Creamy Parmesan Dip

Roasted Cauliflower with Creamy Parmesan Dip - Even people who say they don't like cauliflower will love this version! Healthy & easy!

Skinny Two-Ingredient 110-Calorie Mozzarella Cheese Sticks

Skinny Two-Ingredient 110-Calorie Mozzarella Cheese Sticks - Comfort food goes skinny so you can still indulge without the bulge! And so fast & easy to make!

Loaded Baked Tater Tot Dip

Loaded Baked Tater Tot Dip

Creamy Ranch and Cheese Bread Bowl Dip

Creamy Ranch and Cheese Bread Bowl Dip - A no-bake, easy dip that's packed with bold flavor! A perfect party dip & you get to eat the bowl!

Baked Spinach, Artichoke, and Mozzarella Dip

Baked Spinach, Artichoke, and Mozzarella Dip (GF) - Classic spinach & artichoke dip with mozzarella on top! Because everything is better with cheese!

Baked Triple Cheese and Salsa Tortilla Chip Dip

Baked Triple Cheese & Salsa Tortilla Chip Dip - Loaded with 3 kinds of cheese & baked to browned, bubbly, golden perfection! Always a hit at parties & great for Superbowl! Easy recipe at averiecooks.com

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) – A healthy meal that’s easy, ready in 15 minutes, satisfying and doesn’t taste like health food

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) - A healthy meal that's easy, ready in 15 minutes, satisfying & doesn't taste like health food!

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!

Get the latest recipes via email!

Leave a Comment

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.

Recipe Rating




Comments

  1. 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!

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

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

  4. 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!

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

  5. 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?

    1. 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 :)

      1. 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! :)

  6. 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?!

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

  8. 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!

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

  10. 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.

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

    1. 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!