Best 8 Broiled Cheese Stuffed Portobellos Recipes

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Are you craving a savory and delightful dish that combines the earthy flavor of mushrooms with the rich, gooey goodness of melted cheese? Look no further than broiled cheese-stuffed portobellos! These hearty and flavorful mushrooms are the perfect appetizer, side dish, or even a main course. With just a few simple ingredients and a little bit of time, you can create a culinary masterpiece that will tantalize your taste buds and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH HERB AND GOAT CHEESE STUFFED GRILLED PORTOBELLOS



Fresh Herb and Goat Cheese Stuffed Grilled Portobellos image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 5 servings

Number Of Ingredients 10

5 large portobello mushrooms, stems removed
Extra-virgin olive oil
Salt and pepper, to taste
8 ounces fresh goat cheese (recommended: Deborah Rogers Farmstead Goat Cheese)
1 small clove garlic, minced
2 sprigs fresh thyme
2 sprigs fresh cilantro
1 sprig fresh rosemary
1 sprig fresh dill
3 to 4 large fresh basil leaves

Steps:

  • Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
  • In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
  • Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
  • When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
  • Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.

BROILED CHEESE STUFFED PORTOBELLOS



Broiled Cheese Stuffed Portobellos image

My vegetarian friends do the happy dance for my mushroom caps with spinach and cream cheese, mozzarella and Parmesan. As a twist, use button mushrooms and make appetizers. -Jennifer Bender, Baldwin, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
2/3 cup Italian salad dressing
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
3 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon pepper
6 slices part-skim mozzarella cheese

Steps:

  • Preheat broiler. In a large bowl, combine mushrooms and salad dressing; turn to coat. Let stand 15 minutes. Meanwhile, in another large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper., Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat until tender, 2-3 minutes on each side. Fill with spinach mixture; top with mozzarella cheese. Broil until cheese is melted, 2-4 minutes longer.

Nutrition Facts : Calories 314 calories, Fat 24g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 710mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

MOZZARELLA-STUFFED GRILLED PORTOBELLOS WITH BALSAMIC MARINADE



Mozzarella-Stuffed Grilled Portobellos with Balsamic Marinade image

Provided by Rick Browne

Categories     Cheese     Dairy     Garlic     Herb     Mushroom     Onion     Appetizer     Marinate     Vegetarian     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Kosher

Yield Makes 6

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 tablespoons plus 1 teaspoon balsamic vinegar
3 garlic cloves, minced, divided
6 large portobello mushrooms, stemmed
1 1/2 cups panko (Japanese breadcrumbs)*
1 cup shredded mozzarella cheese (about 5 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
1/4 cup chopped green onions
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
1/4 cup ( 1/2 stick) butter, melted

Steps:

  • Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
  • Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
  • *Panko can be used in any recipe calling for dry (not fresh) breadcrumbs - such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.

GRILLED STUFFED PORTOBELLO MUSHROOMS



Grilled Stuffed Portobello Mushrooms image

A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!

Provided by Michael

Categories     Everyday Cooking     Vegetarian

Time 35m

Yield 4

Number Of Ingredients 7

½ cup finely chopped red bell pepper
1 clove garlic, minced
¼ cup olive oil
¼ teaspoon onion powder
1 teaspoon salt
½ teaspoon ground black pepper
4 portobello mushroom caps

Steps:

  • Preheat grill for medium heat.
  • In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
  • Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 7.3 g, Fat 13.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 589.4 mg, Sugar 2.8 g

CHEESE-STUFFED PORTOBELLOS



Cheese-Stuffed Portobellos image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Nonstick cooking spray
4 6-inch portobello mushroom caps
4 cups spinach, chopped
1 cup breadcrumbs (preferably panko)
1 cup shredded mozzarella cheese
2 shallots (1 finely chopped, 1 thinly sliced)
1 large tomato, diced
3 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/2 cup ricotta cheese
4 stalks celery, peeled and thinly sliced

Steps:

  • Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
  • Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
  • Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
  • Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.

CHEESE-STUFFED PORTOBELLO BURGER



Cheese-Stuffed Portobello Burger image

The hidden surprise of melted cheese inside the crispy breaded mushroom pattie takes this vegetarian burger to new levels, as does a special mayonnaise that gets shmeared on the toasted brioche bun.

Provided by Shira Bocar

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h5m

Number Of Ingredients 11

4 large portobello mushrooms (4-to-5-inch caps), stems removed
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 ounces provolone, thinly sliced (about 8 slices)
1/4 cup unbleached all-purpose flour
1 large egg, whisked
1 cup panko
Vegetable oil, for frying
Garlic-Vinegar Mayonnaise
4 brioche buns, halved and toasted
1 cup packed baby arugula

Steps:

  • Preheat oven to 425°F. Line a baking sheet with parchment. Brush both sides of mushrooms with olive oil; season with salt and pepper. Arrange mushrooms, gill-sides down, on sheet and roast, flipping once, until tender, 22 to 25 minutes. Let cool, then transfer to a cutting board, gill-sides down. Butterfly each by cutting horizontally through middle of cap, leaving one side intact. Open flaps and add cheese (if necessary, fold to fit.) Close flaps and gently press to seal with your palm.
  • Place flour, egg, and panko in separate shallow bowls. Dip each stuffed mushroom in flour, then egg, turning to coat and shaking off excess. Then dip in panko, pressing to adhere.
  • Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium until a panko crumb sizzles when tossed in. Working in two batches, cook mushrooms until golden and crisp, 2 to 3 minutes per side.
  • Transfer mushrooms to a wire rack set over a baking sheet; season with salt. Spread mayonnaise on buns. Top with mushroom burgers and arugula. Serve immediately.

PESTO-STUFFED GRILLED PORTOBELLOS



Pesto-Stuffed Grilled Portobellos image

Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.

Provided by Larry Short

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 3

Number Of Ingredients 8

6 portobello mushrooms
1 tablespoon olive oil
1 small shallot, minced
1 clove garlic, minced
1 splash Chardonnay wine, or as desired
3 tablespoons pesto
2 tablespoons pine nuts
½ cup shredded Italian 3-cheese blend

Steps:

  • Remove stems from mushrooms and finely chop stems.
  • Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
  • Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g

STUFFED BALSAMIC GRILLED PORTABELLA MUSHROOMS



Stuffed Balsamic Grilled Portabella Mushrooms image

Grilled portobellos, with smoked mozzarella cheese and balsamic vinegar, set on a mound of steamed spinach. I'm hungry! Great summer fare from Delicious Living magazine.

Provided by Sharon123

Categories     Cheese

Time 51m

Yield 4 serving(s)

Number Of Ingredients 9

3 1/2 tablespoons olive oil, divided
3 cups cherry tomatoes (or grape tomatoes)
1/2 teaspoon salt, plus more for sprinkling
1 1/2 teaspoons black pepper, divided
1 teaspoon dried basil
4 large portabella mushrooms, stems and gills removed
4 teaspoons balsamic vinegar
4 ounces smoked mozzarella cheese, thinly sliced (or regular mozzarella)
1 (10 ounce) bag Baby Spinach, steamed

Steps:

  • Set the oven to 425*F. Drizzle a roasting pan with 1 tbls. of olive oil and add tomatoes, 1/2 teaspoons salt, 1/2 teaspoons pepper, and basil. Toss to mix. Roast for 15-20 mins., or till tomatoes start to burst. Keep the oven hot.
  • Preheat the grill or broiler to medium heat. Place the mushrooms, gill side up, on cutting board(or work surface) and sprinkle with 2 tbls. olive oil, balsamic vinegar, a little salt, and remaining 1 teaspoons pepper. With remaining 1/2 tbls. oil, lightly coat the rounded side of the mushroom caps.
  • Place mushrooms, gill side down, on grill or broiler pan. Grill or broil for 6-8 minutes on each side, until soft and slightly charred.
  • Move the mushrooms to a roasting pan and fill with 10-15 tomatoes each. Top with the cheese. Place in a hot oven until the cheese bubbles. Place each mushroom on a mound of steamed spinach and serve up immediately. Enjoy!

Nutrition Facts : Calories 250.3, Fat 18.9, SaturatedFat 5.5, Cholesterol 22.4, Sodium 536, Carbohydrate 12.5, Fiber 4.4, Sugar 5, Protein 11.5

Tips:

  • Choose large, flat portobello mushrooms. This will give you plenty of room to stuff them.
  • Remove the stems from the mushrooms. You can do this by twisting them off or by using a sharp knife to cut them out.
  • Use a variety of cheeses for the stuffing. This will give the mushrooms a more complex flavor.
  • Season the stuffing with herbs and spices. This will help to enhance the flavor of the mushrooms.
  • Broil the mushrooms until the cheese is melted and bubbly. This will take about 5-7 minutes.
  • Serve the mushrooms immediately. They are best when they are hot and fresh.

Conclusion:

Broiled cheese-stuffed portobello mushrooms are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. With their savory filling and crispy bread crumbs, these mushrooms are sure to be a hit with everyone who tries them.

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