Recipe: Perfect Garlic and Herb Stuffed Portabella Mushrooms

Garlic and Herb Stuffed Portabella Mushrooms. Flip mushrooms and brush over the insides of each mushroom cap with melted butter. Stuff each mushroom with herbed garlic butter stuffing and top with tomato halves. See great recipes for Garlic and Herb Stuffed Portabella Mushrooms too!

Pop everything in the oven for a couple of minutes and you get a low carb, keto-friendly breakfast that's totally addicting. You can serve these as an appetizer, side, or main dish. If you are serving it as a main dish, serve the stuffed mushrooms whole along with fresh salad greens or a side dish of choice. You can have Garlic and Herb Stuffed Portabella Mushrooms using 10 ingredients and 12 steps. Here is how you cook that.

Ingredients of Garlic and Herb Stuffed Portabella Mushrooms

1. Prepare 2 of lbs. Portabello mushrooms.
2. It's 2 tablespoon of butter.
3. It's 1 tablespoon of minced garlic.
4. Prepare 1/2 of onion finely diced.
5. You need 1 pound of sausage roll. Italian is great too.
6. It's 1/2 package of cream cheese (4oz) room temperature.
7. It's 4 oz. of Package garlic and herb goat cheese.
8. You need 2 teaspoons of parsley flakes.
9. You need to taste of Salt and pepper.
10. You need of Mozzarella cheese, shredded (optional).

Rinse the mushrooms under running water. Pat dry and remove the stems. Mix all of the seasonings in small bowl. Place mushrooms on foil-lined shallow baking pan.

Garlic and Herb Stuffed Portabella Mushrooms step by step

1. Clean mushrooms and remove stems..
2. Small dice the stems and in skillet, add 2 tablespoon butter..
3. Over medium heat, cook sausage, mushroom stems and onion until sausage is cooked and browned..
4. Add minced garlic and stir until sausage is in small crumbles. Cook about 5 minutes. Drain of excess grease..
5. In a glass or cookie sheet with side, spray pan with non stick spray..
6. Arrange mushroom caps to fit..
7. In bowl combine the softened cream cheese, goat cheese, salt, pepper and parsley flakes..
8. Mix to combine well. I add the mozzarella in my filling. But you can also sprinkle on top before baking..
9. Mix the cheese filling with the meat mixture until combined..
10. Spoon filling into mushroom caps filling well. I load them up :).
11. Bake at 350 degrees for 15 to 20 minutes or until mushrooms are tender. Check at 10 minutes..
12. Sprinkle with mozzarella cheese and bake until cheese is bubbly and brown..

Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of parmesan cheese. Garlic butter smothered Portobello Mushrooms are stuffed with fresh mozzarella cheese and grape tomato slices. Drizzle with a rich balsamic glaze for the best stuffed mushrooms recipe!