Cheese stuffed mushrooms | stuffed mushrooms portobello recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in fat and adds a cheesy flavor

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option while maintaining texture

Remove the mushroom stems.

Cut the stems thinly and set aside.

Place the empty mushrooms on a baking pan and bake for about 15 minutes to release liquids.

Remove the pan from the oven and pour out the liquids from the mushrooms.

Grate the cheese mix and Bulgarian cheese.

In a bowl, combine 150 grams grated cheese mix, 150 grams grated Bulgarian cheese, 100 grams cream cheese, 1 large egg, chopped and fried onion, chopped mushroom stems, and 1/4 teaspoon black pepper.

Mix until well combined.

Fill the mushrooms with the cheese mixture, pressing it in; it's okay if it pops over the top a little.

Remove from the oven and cool for a few minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens