Cranberry Stuffed Portobella Mushrooms

Portobella mushrooms stuffed with a mixture of dried cranberries, fresh rosemary, garlic, cream cheese and Panko breadcrumbs make a tasty Fall appetizer.

Thanksgiving is almost upon us and I still haven't fully planned my Turkey Day menu yet. We generally like traditional foods on this day. Turkey, sweet potatoes, and of course green bean casserole. 

However, I always like to make a few new menu items so I mostly get play with some new appetizers. While grocery shopping last week, they were having a sale on baby portobella mushrooms. Did I mention we love mushrooms?

Anyway, I had an idea I wanted to try out before the holidays so I picked some up and tried these Cranberry Stuffed Portobella Mushrooms. 

How do you make Cranberry Portobella Mushrooms?

For this recipe you'll need baby Portobella mushrooms, scallions, garlic, fresh rosemary, EVOO, dried cranberries, cream cheese, Panko breadcrumbs and cooking spray.

Gently wash off the mushrooms with a damp cloth to remove the dirt, remove the stems; then finely chop. Heat the oil in a large nonstick skillet and add the chopped mushroom stems, scallions, garlic, and rosemary.

Saute for 5 minutes; then add the cream cheese. Mix until the cheese has melted and is well blended; then remove from the heat and allow to cool slightly.

In a small bowl, add the breadcrumbs, cranberries and mushroom mixture. Mix well and using a small spoon, fill each mushroom cap with the stuffing and place on a greased baking sheet.

Bake at 425 degrees F for 18-20 minutes until the mushrooms are lightly brown.I loved the addition of the cranberries in this recipe.

Not only did they give it a nice contrasting color, but they added just a hint of sweetness to the woodsy flavors of the mushrooms and rosemary. A definite keeper and one that I will be making again this Thanksgiving. ~Enjoy!

More Stuffed Mushroom Recipes

• Sausage Stuffed Mushrooms
• Sun Dried Tomato and Goat Cheese Stuffed Mushrooms
• Garlic &  Herb Cheese Stuffed Mushrooms
• Four Cheese and Sausage Stuffed Mushrooms (Carrabba's Copycat)
• Basil Pecan Pesto Stuffed Mushrooms
• Spinach Artichoke Stuffed Mushrooms

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Cranberry Stuffed Portabella Mushrooms

Carrie's Experimental Kitchen

Portobella mushrooms stuffed with dried cranberries, rosemary, garlic, cream cheese and Panko breadcrumbs make a tasty Fall appetizer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine American

Servings 16

Ingredients

  

1x2x3x

• 1- (10-ounce) package baby portobella mushrooms
• ¼ cup diced scallions
• ½ tablespoon minced garlic
• ½ teaspoon chopped fresh rosemary
• 1 tablespoon extra virgin olive oil
• 2 tablespoons dried cranberries
• 2 ounces cream cheese
• ½ cup panko breadcrumbs
• cooking spray

Instructions

 

• Preheat oven to 425 degrees F.
• Gently wash off the mushrooms with a damp cloth to remove the dirt, remove the stems; then finely chop.
• Heat the oil in a large nonstick skillet and add the chopped mushroom stems, scallions, garlic, and rosemary. Saute for 5 minutes; then add the cream cheese. Mix until the cheese has melted and is well blended; then remove from the heat and allow to cool slightly.
• In a small bowl, add the breadcrumbs, cranberries and mushroom mixture. Mix well and using a small spoon, fill each mushroom cap with the stuffing and place on a greased baking sheet. 
• Bake for 18-20 minutes or until the mushrooms are lightly brown.

Nutrition

Calories: 38kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 4mgSodium: 27mgPotassium: 79mgFiber: 0.5gSugar: 2gVitamin A: 63IUVitamin C: 0.4mgCalcium: 9mgIron: 0.2mg

Keyword mushrooms

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