Portabella Stuffed Mushrooms – a delicious recipe with portabella mushrooms, Cream Cheese, cilantro, thyme, feta cheese. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Let cream cheese stand at room temperature.
2
Stir or blend cream cheese, diced cilantro (or spinach) and thyme (add as much or as little to your liking for ingredients).
3
Remember all good chefs don't measure.
4
Place mushrooms on a cookie sheet and add in your mixture into the center of the mushrooms filling them up slightly to the lip of the mushroom.
5
Top with Feta and then if you prefer add the final topping of Colby-jack cheese sliced to fit just over the top of your mushrooms.
6
This traps the ingredients and makes them easier to eat.
7
Bake in oven on 300F until cheese is melted and mushrooms are juicy!
8
(Can be batter dipped and fried).
9
Enjoy and let me know what you think!
335
kcal
Calories
25
g
Fat
6
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 -6 large portabella mushrooms (whole), Philadelphia Cream Cheese, 1 box (room temp), 1 bunch cilantro or 1 bunch spinach, ½ teaspoon thyme, and more.
Yes, Portabella Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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