Pizza Stuffed Baby Portobello Mushrooms
by Sabrina Nichols from OKC, OK
These portobello mushrooms are a wonderful appetizer that looks fancy but is easy to make. There are a few steps, but this adorable appetizer comes together quickly. The cream cheese filling has a nice flavor. Fresh basil adds a pop of freshness. We added mozzarella on top and loved the mini pepperoni on them. The topping options are endless. You won’t be able to eat just one. Click here for the recipe.
Artichoke-Topped Portobello Mushrooms
by Stacey Exley from Jacksonville, FL
These portobello mushrooms are a great vegetarian meal option. The mushrooms are large, hearty, and savory enough that you don’t miss the meat. The rice, artichoke, onion, and bell pepper topping is delish. Seasoned perfectly, serve these stuffed mushrooms on their own, with a side salad, or a bowl of soup. Here’s the recipe.
Spinach & Ricotta Stuffed Portobello Mushrooms
by Jennifer Bass from Richmond, KY
These stuffed portobello mushrooms are fresh and fantastic. Super hearty, they’re stuffed with spinach, cheese, and fresh veggies. Red bell peppers add a mild flavor to the cheesy filling while onion gives a little bite. We added the optional bacon and love the saltiness it adds to the filling. Enjoy these portobello mushrooms for lunch or a light dinner. Get the recipe here.
Bacon and Cracker Stuffed Mushrooms
by Diane Eldridge from Chattanooga, TN
Simple, rich ingredients combine to create super flavorful stuffed mushrooms. Use regular-sized portobello mushrooms for a hearty side dish. Or, stuffing baby portobellos turn this recipe into an A+ finger food. We couldn’t find the smoky cheese-stuffed crackers. Instead, we used cheese crackers with cheddar cheese and added a drop or two of liquid smoke to add a smoky flavor. Here’s the recipe.
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