Imagine diving into a culinary masterpiece that transforms ordinary mushrooms into an extraordinary gastronomic experience. These Blue Cheese Stuffed Portobello Caps are not just a recipe; they're a flavor explosion waiting to tantalize your taste buds! With a perfect blend of creamy blue cheese, crispy breadcrumbs, and tender portobello mushrooms, this dish promises to elevate your cooking game from ordinary to restaurant-worthy in just 25 minutes.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large portobello mushrooms
- 1 cup blue cheese, crumbled
- 1/2 cup cream cheese, softened
- 1/4 cup breadcrumbs
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the portobello caps cook evenly and become tender.
- Clean the portobello mushrooms gently with a damp paper towel to remove any dirt. Remove the stems carefully and set them aside. You can chop them finely and add them to the filling if desired.
- In a mixing bowl, combine the crumbled blue cheese and softened cream cheese. Use a fork to mash them together until they are well blended and creamy.
- Add the breadcrumbs to the cheese mixture. This will help bind the filling and add a nice texture. Mix until everything is evenly combined.
- Stir in the chopped fresh parsley, and season the mixture with salt and pepper to taste. Adjust the seasoning based on your preference for saltiness and flavor.
- Drizzle the olive oil over the cleaned portobello caps, ensuring they are lightly coated. This will help them roast nicely in the oven.
- Using a spoon, generously fill each portobello cap with the blue cheese and cream cheese mixture, pressing it down slightly to ensure it holds together.
- Place the stuffed portobello caps on a baking sheet lined with parchment paper or lightly greased. This will prevent sticking and make cleanup easier.
- Bake in the preheated oven for about 15 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Once cooked, remove the portobello caps from the oven and let them cool for a few minutes before serving. This will allow the flavors to meld and make them easier to handle.
- Serve warm, garnished with additional chopped parsley if desired. Enjoy your delicious blue cheese stuffed portobello caps as an appetizer or a side dish!
Tips
- Choose large, fresh portobello mushrooms with firm, unblemished caps for the best texture and presentation.
- Pat the mushrooms completely dry after cleaning to prevent excess moisture during baking.
- For an extra flavor boost, consider adding minced garlic or finely chopped herbs like thyme to the cheese mixture.
- Use room temperature cream cheese to ensure smooth, easy mixing with the blue cheese.
- Don't overfill the mushroom caps - aim for a generous but neat filling that doesn't spill over during baking.
- For a crispy top, consider broiling the caps for 1-2 minutes at the end of cooking to achieve a golden, slightly browned surface.
- Serve immediately after cooking to enjoy the maximum contrast between the crispy exterior and the creamy, melted cheese filling.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 15g
Fat: 27g
Saturated Fat: 13g
Cholesterol: 55mg
