Stuffed Portobello Mushrooms


4 Portobello Mushrooms, stems removed

2 tablespoons olive oil 3 cloves garlic, minced or crushed

1 cup shredded Sharp Cheddar cheese

1/2 cup cream cheese

1 cup brie cheese, cut into 2" squares 3 tablespoons heavy cream 1 1/2 cups shredded mozzarella cheese

½ teaspoon garlic powder

¼ teaspoon sea salt

¼ teaspoon ground pepper

Crushed black pepper

2 tablespoons parsley

1/4 cup Parmesan cheese

1/2 cup pork rind breading (you can buy these already done or you can crush them yourself in a food processor)


Preheat oven to 375 degrees.

Clean the mushrooms, remove the cap and set aside.

Place your mushrooms in a baking dish and drizzle with olive oil and sprinkle them with pork rind crumbs and set aside.

In a medium size bowl add garlic, cheddar cheese, cream cheese, heavy cream, 3/4 cups mozzarella cheese (don't add the entire thing), garlic powder, salt, pepper, parsley, parmesan cheese and mix until all is incorporated.

Divide the mixture between all 4 of the mushrooms.

Top with a few pieces of the brie cheese and the rest of the mozzarella cheese and the pork rinds crumbs

Bake for 20 minutes.

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