• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 8

Triple Cheese and Corn-Stuffed Portobello Mushrooms

  • Recipe Submitted by on

 Ingredients List

  • 8 baby Portobello mushrooms, cleaned with stems removed
  • 2 tablespoons olive oil, drizzled
  • 4 ounces cream cheese, very soft (lite is okay)
  • 1/2 cup corn-based salsa (I used Trader Joe’s Corn and Chile Tomato-Less Salsa, use your favorite; or 1/2 cup cooked and well-seasoned corn)
  • 1/2 cup grated Parmesan cheese (fresh or green can)
  • 1/2 cup Panko breadcrumbs
  • salt and pepper, optional and to taste
  • pinch chili powder or cayenne, optional and to taste
  • about 1/2 cup loosely packed mozzarella cheese, divided


Preheat oven to 400F. Line a baking sheet with a Silpat, parchment, or foil; set aside.
Place mushrooms on baking sheet, gill side up.
Evenly drizzle with olive oil. Whatever oil collects on baking sheet, slide the mushrooms through it so the cap sides are lightly oiled too; set aside.
In a large bowl, add the cream cheese (the softer it is, the easier stirring is), corn salsa, and stir to combine.
Add the Parmesan, breadcrumbs, optional salt and pepper, optional chili powder or cayenne, and stir to combine.
Evenly distribute the mixture among the mushrooms, filling the center cavity of each mushroom with about 1/4 cup of filling.
Evenly top each mushroom with a generous pinch of mozzarella, about 2 tablespoons each.

Bake for about 15 to 17 minutes, or until cheese has melted, is bubbly and golden brown. Serve immediately. Mushrooms are best warm and fresh, but will keep airtight for up to 3 days in the fridge; reheat gently if desired.

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