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Mascarpone Portobello Mushrooms Recipe
  |   February 18, 2015   |  
We love how portobellos are the perfect size and shape to be vessels for almost any stuffing. In this case, we mixed up a delicious tapenade-style mix of olives, anchovies and herbs, and blended it with creamy cream cheese. A sprinkle of parmigiano and a quick turn on the grill and we have incredible appetizers or an amazing side dish.

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Cook Time:
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Yield: 4 servings

Mascarpone Portobello Mushrooms Recipe

For Portobellos
  • 16 medium portobello mushrooms, cleaned and stems removed
  • 3 tbsps. olive oil
  • 1 tbsp. lemon juice

For Stuffing

  1. Season the mushrooms with olive oil and lemon juice and sautee in a skillet over high heat until tender.
  2. Arrange on a baking sheet - cups up.
  3. Mix the olives, capers, anchovies, herbs, lemon juice and pepper in a food processor until well combined. Fill the mushroom cups with about 1 tbsp.
  4. Mix the spinach cream cheese, 1/2 cup panko and season with salt and pepper. Top each mushroom cup with a generous heaping. Sprinkle the leftover panko, a bit of parmigiano and bake for 10-15 minutes. Serve immediately.

This recipe is found in:
Recipes by Course or Meal: Appetizers and Side Dishes
Recipes by Occasion: Thanksgiving Recipes, Super Bowl Recipes
Recipes by Season: Fall Recipes, Winter Recipes

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