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–+ servings
stuffed portobello mushrooms in a white bowl

Garlic Stuffed Portobello Mushrooms

Sean
Baby portobello mushrooms stuffed with mascarpone cheese, garlic and fresh herbs.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4 servings
Calories 353 kcal

Equipment

  • Cast iron skillet
  • Mixing Bowl
  • Piping bag with tip

Ingredients
 
 

  • 1 pound portobello mushrooms stems removed
  • 8 ounce mascarpone cheese softened
  • 4 cloves garlic minced
  • 2 tablespoons thyme fresh
  • 2 tablespoons parsley fresh, finely chopped
  • 2 tablespoons olive oil
  • ½ tablespoon ground black pepper
  • 1 teaspoon salt

Instructions
 

  • Preheat the oven to 400°F, 200°C, or gas mark 6 with the cast iron skillet inside.
  • While the oven is heating combine the mascarpone, garlic, salt, pepper, thyme, and parsley until they evenly mixed and pour into a piping bag or a Ziplock bag with a corner cut off. Pipe the filling into each cup being careful not to overfill.
  • When the oven is hot remove the cast iron skillet, add the oil and then add the mushrooms to the pan with the stuffing side up. Bake for 15 - 20 minutes or until the caps start to soften.

Nutrition

Serving: 1servingCalories: 353kcalCarbohydrates: 8gProtein: 7gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 57mgSodium: 355mgPotassium: 467mgFiber: 2gSugar: 3gVitamin A: 1133IUVitamin C: 9mgCalcium: 109mgIron: 1mg
Nutrition Disclaimer*
Keyword Fresh Herbs, Portobello Mushrooms, Stuffed Mushroom
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