These vegetarian Easy Cheesy Portobello Mushroom Melts are so delicious and simple to prepare. They are surprisingly hearty and are perfect for a meatless alternative. So good that your non-veggie friends will love them too. You can definitely make these vegan with cheese alternatives, just keep in mind that vegan cheeses don’t necessarily melt as well. Still yummy though! Let’s make them.
How to choose the portobello mushrooms
In my local store, I choose these prepackaged portobellos because they are always similiar in size. Some stores sell them loose if you can find them.
How to make my Easy Cheesy Portobello Mushroom Melts
You’ll want to wipe them clean with a damp cloth, remove the stem and gills and drizzle with a bit of oil. You don’t need much!
Roast the mushrooms at 375 degrees for about 10-12 minutes. You can use a paper towel to absorb some of that liquid.
Season with salt and pepper after it is finished roasting.
While the mushrooms are roasting, let’s make the filling. It begins with diced onions sauteed in a bit of oil until translucent. This is not a dish where you want to bite into a raw onion. Shallots would also work really well here as they are a milder alternative.
Additional ingredients needed to make this recipe
Now, you’ll turn off the heat and add the cream cheese (or vegan alternative) to the onions. It won’t melt, just soften enough so that you can scoop it into your portobellos.
Next, top with mozzarella and parmesan cheeses (or vegan alternative) and top with parsley.
So it should look like this. Bake at 375 degrees until the cheese it melted.
Serving suggestions
Now the Portobello Mushroom Melts are ready to serve! You can serve this as a main dish with a side, such as stuffing. It’s pretty hearty and filling. We really loved them.
Did you make my Portobello Mushroom Melts? Leave a comment below and let me know what you thought.
Easy Cheesy Portobello Mushroom Melts
Ingredients
- 2 large Portobello Mushrooms wiped clean, stem removed and gills scraped out
- 1 tsp Olive or Vegetable Oil
- Salt & Pepper to taste
FOR THE FILLING:
- 1 small Onion or Shallot diced
- 2 tsp Olive or Vegetable Oil
- 4 oz Cream Cheese or vegan alternative, softened to room temperature
- 1/3 c Mozzarella Cheese or vegan alternative
- 2 tbsp Parmesan Cheese or vegan alternative
- 1 tsp Parsley chopped
Instructions
- Preheat oven to 375 degrees.
- Wipe the portobello caps clean with a damp paper towel (do not submerge under water). Remove stems and gills. I find that using a spoon is the easiest way to scrape away the gills. There is also no harm in leaving them if they don't bother you.
- Drizzle with olive oil and roast for about 12 minutes. If there is a lot of liquid after cooking, use a paper towel to soak some of that up. Season with salt and pepper after baking.
- While the mushrooms are roasting, you can saute the onion. Remove from the heat and add the cream cheese. It will not melt, but it will soften. Split between the two mushroom caps.
- Top each with mozzarella and then parmesan. Sprinkle with parsley.
- Bake for another 3-5 minutes or until the cheese has melted. Keep in mind that if you are using a vegan alternative, the cheese won't melt as well but will still taste delicious. Serve immediately.
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