Are you a fan of mushrooms? If so, you’re in for a treat! Portobello mushrooms are a hearty and satisfying option, perfect for a variety of dishes, and provide a slew of health benefits. But have you ever tried them topped with cheese? If not, you need to give it a try! These delectable filled caps are the perfect appetizer or side dish that is sure to impress your dinner guests.
Let’s talk about the best part of this dish – the ooey gooey cheesy top of the mushrooms! We’re talking about melted cheese that stretches out in all directions as you take a bite! It’s pure magic! The warm and gooey melted cheese is the perfect complement to the meaty and savory flavor of the Portobello mushrooms. It’s like a burst of flavor in your mouth and a party for your taste buds! Trust me, your friends and family will be raving about this cheesy goodness long after they’ve left your dinner table!
And guess what, by keeping the cheese amount to a minimum, we’re able to make this dish a healthier option! Don’t worry, we’re not sacrificing flavor here! The portobello mushrooms and aromatic herbs bring so much taste to the table that you won’t even notice the reduced cheese. Plus, your body will thank you for choosing a dish that’s both satisfying and nutritious. So go ahead and indulge in this cheesy goodness without any guilt!
Let’s get cooking!
Ingredients for Portobello Mushrooms with Cheese
Just a few ingredients are needed to turn these mushrooms into a delicious warm and gooey treat.
- Portobello mushrooms: choose some nice meaty caps that are firm with no blemishes or slimy spots. Don’t be intimidated by their size – pick the biggest and meatiest ones you can find! Trust me, they’ll be the perfect vessels for the cheesy topping.
- Cheese: In these pictures, I went with a sharp and delicious Cheddar cheese, but guess what? You can choose your own cheesy adventure here! Some other fantastic options include Swiss, Gruyere, Gouda, Colby, Monterey Jack, Provolone, Mozzarella, Fontina, tangy goat cheese, and even crumbly feta! Just note that feta won’t melt as nicely as the others, but it’ll still taste amazing!
- Garlic: adds a rich and pungent flavor.
- Extra Virgin Olive Oil: the quintessential Mediterranean Diet kitchen staple.
- Thyme: brings an earthy aroma that pairs nicely with the savory mushrooms.
- Balsamic Vinegar: a dash of tangy balsamic vinegar helps balance the flavors and brightens the overall taste.
- Salt and Pepper: to your taste, for a perfectly seasoned and well-rounded flavor.
If you’re not able to find Portobello mushrooms at your local store, don’t worry! You can still make this delicious dish with other varieties of mushrooms. Cremini mushrooms are a great substitute – they have a similar meaty texture and earthy flavor that pairs well with the cheese topping. Or, for a slightly different twist, you can also try using shiitake mushrooms for a nutty and smoky taste. Whatever kind of mushrooms you choose, make sure they’re fresh and firm for the best results.
How to make Portobello Mushrooms with Cheese
See recipe below for full details.
To prepare mushroom caps, gently twist off the stems of whole portobellos.
I like to leave the mushroom gills intact for this recipe. They will render some liquid that will combine nicely with the marinade and the bubbling cheese to create the most flavorful mushrooms. If you prefer less liquid, you can scrape them off with a spoon before drizzling the marinade.
How to serve Portobello Mushrooms with Cheese
You could pair these delicious Portobello Mushrooms with a side salad for a light and refreshing meal or serve them alongside some sourdough garlic bread or whole grain bread for a heartier option!
For an impressive meatless dinner entrée, serve them on top of our Brown Rice with Spinach, paired with a side salad. Guaranteed success!
Or serve them alongside grilled chicken breasts, pan-fried fish…
They can be eaten at room temperature and also reheat very well. For a fun twist, try slicing them up and adding them to a salad, an omelet or topping your favorite pizza for an extra burst of flavor!
The possibilities are endless!
Other recipes to try
Portobello Mushrooms with Cheese
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Wipe mushroom caps clean with a paper towel. Rub the outside gently with one tablespoon of olive oil, using your hands or a brush.
- In a small bowl, mix together: garlic, thyme, balsamic vinegar, salt, pepper, and the rest of the olive oil.
- Place mushroom caps gill side up on the baking sheet. Drizzle the marinade evenly inside the caps.
- Bake 15 minutes.
- Remove from the oven, and spread the cheese evenly on top each cap.
- Return to the oven and bake another 5 minutes or until the cheese is melted and starts bubbling.