Stuffed portobello mushrooms. One of the most delicious mushroom recipes. An easy side dish or appetizer that is perfect for Thanksgiving and the holidays!

Stuffed portobello mushrooms are everything to a mushroom lover.

They are one of the most delicious portobello mushroom recipes.

I am most definitely a mushroom lover, and that’s why you’ll find many mushroom recipes on my blog.

From garlic butter mushrooms to vegetarian bolognese and more.

Mushrooms are so versatile and fun to cook with!

Ingredients to make stuffed mushrooms

portobello mushrooms
cream cheese
parmesan cheese
sour cream
spices
fresh parsley, to garnish

That’s it!

These are so simple and pack a huge flavor punch.

Every bite is melt in your mouth delicious.

Perfect as an appetizer, dinner side dish, or main course if you reallllyyy love mushrooms (like me!)

How to make stuffed mushrooms

First, get your cream cheese out of the fridge and let it start to soften.

Get your mushrooms ready for stuffing by rinsing them clean, then removing the stems.

Pat mushrooms dry to remove any excess water and remaining dirt.

Place them in a baking dish mushroom caps side down.

Preheat the oven to 375 degrees.

In a bowl, beat together the softened cream cheese, sour cream, parmesan cheese, oregano, garlic powder, onion powder, salt, and pepper until well combined.

Stuff the mushrooms as full as you can get them.

They should look like they have hats by the time you’re done with them!

The more of the stem you can get out, the easier the stuffing part will be.

We’re going for super stuffed portobello mushrooms here.

That filling is where it’s AT.

Pop those babies in the oven and bake until the tops get all browned and delicious like this.

Sprinkle on some fresh parsley for a fun little pop of flavor and color!

These are a perfect appetizer that are sure to impress.

I would totally eat these for dinner, an appetizer, or heck just lunch (which is what I did.)

Mushroom lovers rejoice!