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    Home » Appetizers

    Roasted Portobello Mushrooms with Cheese & Breadcrumb Topping

    Published: Apr 18, 2018 · Modified: May 2, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 12 Comments

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

    Roasted Portobello Mushrooms Recipe with Cheese & Breadcrumb Topping

    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?

    Serve up this roasted portobello mushroom recipe as appetizer or entree. Packed with tomato and topped with cheesy, crunchy breadcrumbs. 109 calories and 3 Weight Watchers Freestyle SP

    Cleaning portobello mushrooms to prepare for roasting.

    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.

    Portobello mushroom caps stuffed with tomato slices and set on a baking sheet.

    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.

    Grated Kerrygold Skellig cheese on a cutting board.

    Stuffed portobello mushrooms are healthy, cheesy and filling. The perfect answer when you need a vegetarian appetizer or entree. 109 calories and 3 Weight Watchers Freestyle SmartPoints

    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}

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

    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
    4.86 from 7 votes
    Print Pin Rate
    Course: Appetizers, Entrees
    Cuisine: Italian
    Keyword: Stuffed Mushrooms
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 6 Servings
    Calories: 109.4kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 6 portobello mushrooms stems & gills removed
    • 3 tablespoons balsamic vinegar
    • 1 tablespoon + 2 teaspoons olive oil divided
    • 1 clove garlic minced
    • 1 to mato cut into six ¼-inch slices
    • ¼ cup + 2 tablespoons packed Kerrygold Skellig Cheese
    • ¼ cup + 2 tablespoons whole wheat panko breadcrumbs*
    • ¼ teaspoon salt
    • 4 basil leaves thinly sliced
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    Instructions

    • Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.
    • Place the portobello mushrooms in the baking dish.
    • Whisk together the balsamic vinegar and 1 tablespoons olive oil, and rub the mixture on the mushrooms.
    • 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.
    • In a small bowl, stir together the cheese, breadcrumbs, 2 teaspoons olive oil and salt. Sprinkle the cheese mixture evenly over the mushrooms.
    • Bake for another 5 minutes, or until the breadcrumbs are light golden brown. Garnish with basil. Serve.

    Notes

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

    Nutrition

    Serving: 1Stuffed Mushroom | Calories: 109.4kcal | Carbohydrates: 10.1g | Protein: 5.8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6.3mg | Sodium: 170.5mg | Fiber: 3.9g | Sugar: 1g
    Tried this recipe?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.

    This recipe was originally posted on May 2, 2014, and has been updated.

    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.

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      Reader Interactions

      Comments

      1. Charlotte Willman

        May 22, 2018 at 6:37 pm

        5 stars
        These are yummy. I am making them for a second time. Do you add the garlic and tomatoes and THEN drain? Or do you roast them a bit, drain And the add the garlic and tomatoes? Is the basil just a garnish after roasting?
        Thanks.

        Reply
        • Dara

          May 28, 2018 at 4:46 pm

          Hi Charlotte, I'm so glad you enjoyed them! The liquid should be drained out of the mushrooms after the first (10 minute) baking time. Hold the tomato in with one hand and carefully tip the mushroom to drain out the liquid. The basil is for garnishing at the end.

          Reply
      2. Jennifer Blake

        April 20, 2018 at 8:35 am

        5 stars
        Oh my I'm in heaven! I LOVE portobellos!

        Reply
      3. Carolyn

        April 20, 2018 at 7:41 am

        5 stars
        Love any kind of mushrooms but especially stuffed mushrooms!

        Reply
      4. Alix @A Hedgehog in the Kitchen

        April 20, 2018 at 1:57 am

        5 stars
        Ooh I am crazy about portobello mushrooms! I can't wait to try these - they look amazing!

        Reply
      5. Jennifer Farley

        April 19, 2018 at 12:13 pm

        5 stars
        I am absolutely craving these now! Yum!

        Reply
      6. Christine from Cook the Story

        May 05, 2014 at 7:55 am

        Oh MY! That breadcrumb topping takes these amazing little mushrooms over the top!

        Reply
      7. Helen @ Scrummy Lane

        May 03, 2014 at 4:47 am

        I was reminded how much I liked mushrooms just yesterday when I had them in a salad (with Greek goat's cheese and basil - amazing!) These sound like a fantastic healthy appetizer. I bet the crunchy cheesy topping really makes them shine.

        Reply
      8. cheri

        May 02, 2014 at 4:18 pm

        Hi Dara, oh these look wonderful, it's a shame you kids don't care for mushrooms, but hey that's more for you, love your stuffing! Happy week-end to you!

        Reply
      9. Catherine

        May 02, 2014 at 2:40 pm

        Those mushrooms look great!!! Blessings dear. Catherine

        Reply
      10. Norma | Allspice and Nutmeg

        May 02, 2014 at 2:19 pm

        This does look delicious. I would make this for me when the hubby isn't home. I love mushrooms.

        Reply
      11. Katrina @ Warm Vanilla Sugar

        May 02, 2014 at 12:35 pm

        Nom nom nom! This looks so yummy!!

        Reply

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