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Stuffed Portabella Mushrooms

Roasted portabellas with a red bell pepper, cream cheese, butter and mushroom stuffing topped with parmesan cheese!
Prep Time 6 mins
Cook Time 28 mins
Total Time 34 mins
Course Appetizer
Cuisine American


  • 6-8 stuffing portabella mushrooms (or 3 large) (including stems)
  • 4 oz cream cheese
  • 1 tsp butter
  • 1 TBSP extra virgin olive oil
  • 1 tsp garlic-infused olive oil
  • 1/2 large red bell pepper 1/8" dice
  • 1 TBSP fresh chives minced (or 1/2 tsp freeze dried)
  • 1/4 tsp ground black pepper
  • 1/4 tsp rubbed sage
  • 1/8 tsp tarragon leaves
  • 1/2 tsp sea salt
  • 2 TBSP grated parmesan cheese


  • Preheat oven to 425 F. Lightly grease a glass baking dish that can hold your stuffed mushrooms and set aside.
  • Clean mushrooms and pat dry quickly with paper towel.
  • Grasp mushroom stems close to the cap, with the other hand gently twist cap until stems separate from cap. Save the stems!
  • Score the mushroom caps gently with a sharp knife.
  • Brush extra virgin olive oil on the caps.
  • Place on an oven bacon cooker (or your broiler rack/pan, or similar; you need something to catch the drippings). Cap side down.
  • Bake at 425 F for 12 minutes. Remove from oven and set aside to cool a little.
  • Lower oven heat to 375 F.
  • While the mushrooms roast, make your stuffing. In a small pan, heat garlic infused olive oil and butter on medium.
  • Add red bell pepper. Cook for 3 minutes
  • Trim any hard pieces of the mushroom stems and then dice 1/8". Add mushrooms, chives and spices to bell peppers and continue sauteing until red peppers are soft - about another 5 minutes.
  • Remove from heat. Stir in 4 oz cream cheese.
  • Stuff mushrooms with cream cheese/vegetable mix. You should have some leftover if using the stuffing sized portabellas.
  • Return to oven and bake at 375 F or until parmesan cheese has turned golden brown.
  • Remove from oven and let cool a minute - then serve. Enjoy!!


  • leftover stuffing is like a dip, eat it with wheat crackers or vegetable sticks!
  • A disposable aluminum turkey roasting pan should work as well for the unstuffed mushrooms. Anything with a rack and a tray that can handle 425 F.
  • if no garlic-infused olive oil is on hand, use extra virgin and mince up a shallot or garlic clove.
Keyword easy, portabella mushrooms, stuffed mushrooms