Stuffed Portobello Mushrooms with Prosciutto and Pesto Cheese

4 stuffed mushroom caps · 3.8 g net carbs

3.8g Net carbs 21.9g Fat 13.4g Protein 275 kcal

3.8g Net carbs · 21.9g Fat · 13.4g Protein · 275 kcal

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 15 min  ·  cook 20 min  ·  total 35 min  ·  difficulty medium

Baked portobello caps are filled with goat cheese, cream cheese, and pesto and finished with chopped prosciutto. Pre-baking the oiled, scraped mushroom caps softens the flesh and creates room for the garlic-, parsley-, and cheese-based filling. The stems are finely chopped and folded into the cheese mixture to add texture and concentrate mushroom flavor. A final bake until the topping is hot melds the cheeses with the pesto and renders the stuffed caps tender.

Tips

Frequently asked questions

Can I use cremini mushrooms instead of portobello?

Yes, cremini (baby bella) mushrooms can replace portobello, but they are smaller and will hold less filling. Expect to shorten the bake time and plan for more individual caps or to double the number of mushrooms to match the same total yield.

What can I use instead of prosciutto?

Use another thin cured pork like pancetta or thinly sliced ham as a substitute, but expect a change in texture and flavor intensity. Prosciutto gives a delicate, uncooked saltiness; a cooked or fattier cured pork will lend a firmer bite and more rendered fat, which can loosen the filling if not adjusted.

Can I omit the pesto or replace it with extra parsley?

Yes, swapping pesto for extra parsley and a bit of olive oil will work, but it reduces the concentrated basil and oil character that pesto provides. Because pesto contributes both flavor and oil, reduce additional liquid if substituting to keep the filling from becoming too loose.

Why are my mushrooms releasing a lot of liquid?

Mushrooms naturally expel moisture as they cook, which can pool in the caps and lead to sogginess. Scraping some of the gill area and pre-baking the oiled caps gill-side up, as the recipe directs, helps drive off water before stuffing; if excess liquid remains, a short additional bake without filling will evaporate more moisture.

Why is the filling runny and not holding its shape?

A runny filling usually comes from excess moisture in the chopped stems or too much oil or pesto relative to the cheeses. Drain or pat the chopped stems to remove free water, use the listed amounts of pesto and olive oil, and mix the goat and cream cheeses thoroughly so they bind the mixture before spooning into the caps.

Why does the prosciutto on top stay soft instead of crisping?

Prosciutto placed over a hot, moist cheese topping often remains soft because it is thin and exposed to steam from the filling. Reserve the prosciutto as the recipe suggests and add it toward the end of the bake or immediately after the final bake so it has less steam contact; for a markedly firmer cured-pork topping, choose a firmer cured pork variety when assembling.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per stuffed mushroom cap

Primary macros

149.2 g per stuffed mushroom cap

8 figures are unavailable. Nothing was estimated in its place.

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Stuffed Portobello Mushrooms with Prosciutto and Pesto Cheese — printed from https://twentygrams.app/recipes/stuffed-portobello-mushrooms-with-prosciutto-and-pesto-cheese-064ee6eb