Easy Stuffed Portobello Mushrooms – Perfect for Appetizers!

These stuffed Portobello mushrooms are the perfect bite-size treat while your guest wait for the grill to heat up.

easy stuffed mushrooms

Summer is the time when my family loves to host guests for outdoor meals. It’s so easy to just grab a bag of chips or tub of dip – been there, done that. But, with our recent switch to healthier eating, we’re going to up our game this year and try new, healthier options for our guests.





Easy Stuffed Portobello Mushrooms


I chose to use Portobello mushrooms for this recipe, but you can just as easily use large cap white mushrooms.



easy stuffed mushrooms

This recipe took me less than 10 minutes to prepare and only 20 minutes to bake. It presents beautifully and is the perfect size appetizer to pass around while guests mingle before the main course. Or…you can keep them all to yourself and make a batch for family movie night. They’re so easy you don’t have to save them for a special occasion.

easy stuffed mushrooms

Easy Stuffed Portobello Mushrooms

A quick and delicious way to prepare classic stuffed mushrooms
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer - Snack
Cuisine French
Servings 6 - 12 (depending on mushroom size)


  • 6 - 9 Medium cap Portobello Mushrooms
  • 1 Package Kraft Fresh Take - Rosemary & Roasted Garlic
  • 1 Tablespoon butter
  • 2 Shallots
  • 1 Clove Garlic
  • 2 Tablespoons sliced almonds
  • 1 - 2 Teaspoons Extra Virgin Olive Oil as needed


  • Preheat oven to 375°F
  • Wash mushrooms and remove stems
  • Dice stems, Shallots and Garlic Clove
  • Melt butter in saute pan on medium-high heat
  • Add stems and shallots to butter and saute 4 - 5 minutes until soft
  • Add garlic and almonds - saute for another 2 - 3 minutes
  • Place saute mixture in food processor
  • Place 3 - 4 tablespoons of the Kraft Fresh Take Parmesan cheese and set aside
  • Add remaining Kraft Fresh Take mixture to food processor and pulse until you reach a paste consistency
  • (Add olive oil as needed if the mixture is dry)
  • Rub mushroom caps with olive oil and place open side up on a baking sheet
  • Use a spoon to fill caps with stuffing mix
  • Sprinkle with remaining Parmesan cheese
  • Bake for 20 - 23 minutes and allow to cool 2 - 3 minutes before serving
Tried this recipe?Let us know how it was!



  1. Ooh, what a great use for the Kraft Fresh Take! I’ve tried it once and used it as a casserole topping – this looks even better.

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