Mozzarella Stuffed Portabellas

Elevate your appetizer game with these irresistible Mozzarella Stuffed Portabellas! Juicy portabella mushroom caps are filled with creamy melted mozzarella, topped with a golden, garlicky breadcrumb and Parmesan mixture, and baked to perfection in just 20 minutes. Enhanced with aromatic Italian seasoning, a hint of chili flakes for subtle heat, and a fresh parsley garnish, this dish is a flavor-packed delight. Whether served as an elegant starter, a hearty side, or a light vegetarian main, these stuffed mushrooms are a crowd-pleasing option that’s satisfying, simple to make, and bursting with savory goodness. Perfect for weeknight dinners or festive gatherings, they pair beautifully with a fresh salad or pasta for a truly memorable meal.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 large caps Portabella mushrooms
• 8 oz Mozzarella cheese
• 1 cup Breadcrumbs
• 0.25 cup (grated) Parmesan cheese
• 2 cloves (minced) Garlic
• 2 tbsp Olive oil
• 1 tsp Dried Italian seasoning
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp (chopped) Fresh parsley
• 0.25 tsp Red chili flakes (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Wipe the portabella mushroom caps clean using a damp paper towel. Carefully remove the stems and gently scrape out the gills with a spoon to create space for the filling.

Step 3

Brush both sides of the mushrooms with 1 tablespoon of olive oil and place them gill-side up on the baking sheet. Sprinkle a pinch of salt and pepper over the mushrooms.

Step 4

In a medium bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, dried Italian seasoning, red chili flakes (optional), and remaining salt and pepper. Drizzle the remaining 1 tablespoon of olive oil into the mixture and stir until evenly coated.

Step 5

Cut the mozzarella cheese into slices or cubes (to fit inside the mushrooms) and arrange them inside each mushroom cap.

Step 6

Spoon the breadcrumb mixture evenly over the mozzarella-stuffed mushrooms, pressing gently to ensure it adheres.

Step 7

Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender, the cheese is melted, and the breadcrumb topping is golden brown.

Step 8

Remove from the oven and let the mushrooms cool for 2-3 minutes. Garnish with chopped fresh parsley before serving.

Step 9

Serve warm as an appetizer, side dish, or light main course with a salad or pasta.

Nutrition Facts

Serving size	887.1 grams (887.1g)

Amount per serving	% Daily Value*
Calories	1558

Total Fat 89.00g	114%
Saturated Fat 36.80g	184%
Polyunsaturated Fat 4.40g
Cholesterol 170mg	57%
Sodium 4668mg	203%
Total Carbohydrate 115.80g	42%
Dietary Fiber 11.00g	39%
Total Sugars 21.50g
Protein 87.80g	176%

Vitamin D 70IU	351%
Calcium 1894mg	146%
Iron 8mg	44%
Potassium 2129mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 21.7%

Carbs: 28.7%