Roasted Portobello Mushrooms with Cheese & Breadcrumb Topping

Roasted portobello mushrooms are stuffed with fresh tomatoes and topped with crunchy and cheesy breadcrumbs. It’s a fantastic appetizer or vegetarian entree! 109 calories and 3 Weight Watchers Freestyle SP

Cheese and mushrooms. The only way I could have made these roasted portobello mushrooms any better is by adding bacon. Next time! I realize I have a thing for stuffed portobello mushrooms and there’s no shortage of recipes on my blog – from southwestern (vegetarian) to ragu-stuffed. Serve one per person as an appetizer or double up for a healthy entree.

So, what’s the trick to making any kind of stuffed portobello mushrooms?

How to make stuffed portobello mushroom recipes:

• Start by cleaning the mushrooms.Carefully break off the stem. Discard or save for vegetable stock. Using a small spoon, scrape out and discard the gills.
• Brush the mushrooms with olive oil , and season inside the caps with salt and pepper. You could also add dried or fresh herbs, if you like.
• Place the mushrooms, in a baking dish or on a baking sheet and roast until becoming tender.
• Important! Before stuffing the mushrooms, pour any liquid out of the mushrooms. Add the stuffing, then roast until the mushrooms are tender and the filling is warmed.

The options for stuffing mushrooms are endless. Here are a few ideas to fit any diet and please any mushroom lover:

• Vegetarian: Fill with beans and/or vegetables, adding flavor with fresh or dried herbs. Top with cheese.
• Meat lovers pizza: Cook up some Italian sausage and mix with black olives and tomato sauce, and top with shredded mozzarella cheese.
• Chili lime shrimp: Season shrimp with southwestern spices and sear in a skillet. Put the shrimp in the mushrooms, squeeze with lime and top with queso fresco.

I used Kerrygold’s Skellig sweet cheddar cheese in this recipe, but their popular Dubliner cheese would work just as well.

Other portobello mushroom recipes:

Ragu Stuffed Portobello Mushrooms {Cookin’ Canuck}
Southwestern Stuffed Portobello Mushrooms {Cookin’ Canuck}
Low Carb Pizza Stuffed Mushrooms {Aggie’s Kitchen}
Vegetarian Portobello Fajitas {Happy Food Healthy Life}

If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

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Roasted Portobello Mushrooms with Cheese Breadcrumb Topping

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Roasted portobello mushrooms are stuffed with fresh tomatoes and topped with crunchy and cheesy breadcrumbs. It's a fantastic appetizer or vegetarian entree!109 calories and 3 Weight Watchers Freestyle SP

Yields 6

Ingredients

• 6 portobello mushrooms, stems & gills removed
• 3 tbsp balsamic vinegar
• 1 tbsp + 2 tsp olive oil, divided
• 1 clove garlic, minced
• 1 tomato, cut into six ¼-inch slices
• 1/4 cup + 2 tbsp (packed) Kerrygold Skellig Cheese
• 1/4 cup + 2 tbsp whole wheat panko breadcrumbs
• 1/4 tsp salt
• 4 basil leaves, thinly sliced

Directions

1. Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.
2. Place the portobello mushrooms in the baking dish.
3. Whisk together the balsamic vinegar and 1 tablespoons olive oil, and rub the mixture on the mushrooms.
4. Sprinkle the garlic over the mushrooms, lay one tomato slice on each mushroom, and roast for 10 minutes. Carefully drain any liquid out of the mushrooms.
5. In a small bowl, stir together the cheese, breadcrumbs, 2 teaspoons olive oil and salt. Sprinkle the cheese mixture evenly over the mushrooms.
6. Bake for another 5 minutes, or until the breadcrumbs are light golden brown. Garnish with basil. Serve.

by From the kitchen of cookincanuck.com

Recipe Notes

Weight Watchers Points: 3 (Freestyle SmartPoints), 3 (Points+)

Disclosure: This post was sponsored by Kerrygold. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.