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
• 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)

👨‍🍳 Instructions

1. 1Preheat oven to 400F. Line a baking sheet with a Silpat, parchment, or foil; set aside.
2. 2Place mushrooms on baking sheet, gill side up.
3. 3Evenly 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.
4. 4In a large bowl, add the cream cheese (the softer it is, the easier stirring is), corn salsa, and stir to combine.
5. 5Add the Parmesan, breadcrumbs, optional salt and pepper, optional chili powder or cayenne, and stir to combine.
6. 6Evenly distribute the mixture among the mushrooms, filling the center cavity of each mushroom with about 1/4 cup of filling.
7. 7Evenly top each mushroom with a generous pinch of mozzarella, about 2 tablespoons each.
8. 8Bake 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.