Proper 12T 12tomatoes_belowtitle

It Doesn’t Get Much Better Than These Cheese-Stuffed Bellas – You’ve Gotta Try Them!

Is there anything better than a dish that looks great and tastes great? Oh yeah, there is: a dish that looks and tastes great and is easy to make! In this case, we give you these absolutely delectable, cheese-stuffed baby portobello mushrooms…you’re welcome!

With just a handful of ingredients mixed together and lovingly ladled into your mushroom caps, you get the perfect appetizer that’s fit for a king without costing you – now that’s what we like to hear!

It Doesn't Get Much Better Than These Cheese-Stuffed Bellas - You've Gotta Try Them!

Cheese-Stuffed Mushrooms

Serves 4


  • 12 large baby portobello mushrooms
  • 3/4 cup goat cheese
  • 3/4 cup cream cheese
  • 1/2 cup pancetta or thickly cut bacon, cubed, optional
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt


  1. Preheat oven to 350º F.
  2. If using, render pancetta in a medium pan over medium-high heat until browned.
  3. Use a slotted spoon to transfer pancetta to a paper towel-lined plate to drain and set aside.
  4. Rinse your mushrooms under cool running water and use a clean cloth to remove and dirt or particles.
  5. Carefully remove stems and gills, leaving the cap intact. Transfer mushrooms open side up to a large baking dish or oven-proof skillet.
  6. In a large bowl, whisk together goat cheese, cream cheese, garlic powder and salt until smooth and combined.
  7. Spoon 1-2 tablespoons cheese mixture into each mushroom cap (and add several pancetta cubes to each as well, if using) and place mushrooms in oven.
  8. Bake for 10-12 minutes, or until cheese is melted and bubbly.
  9. Remove from oven and serve immediately.

Recipe adapted from My Baking Addiction

Modern Funeral Home 'Exit Here' Introduces Life Into The Business Of Death: Click “Next Page” below!