Triple Cheese and Corn-Stuffed Portobello Mushrooms
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baby portobello mushrooms stuffed with cream cheese, corn salsa, Parmesan, and breadcrumbs, topped with melted mozzarella. A warm, cheesy appetizer that works as a side dish too.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
- 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)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 309mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 392mg
- Calcium
- 133mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 309MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.