Stuffed Portabella Mushrooms with a surprise

Dana Ramsey


I absolutely love mushrooms! I would eat them every single day if I could. My hubby makes fun of me and says they are a staple of life for me. So true! Anyway stuffed mushrooms are one of my favorite things to make. There are so many possibilities. Here is just one of many.

★★★★★ 1 vote
20 Min
25 Min


large portabella caps, cleaned
1 lb
bob evan's premikum cuts of pork, ground
1 can(s)
(11 oz) of green giant southwestern corn
1 pkg
old el paso low sodium taco seasoning
1 tsp
ground cumin
spicy brown mustard
wasabi paste, optional this is the surprise!
1 c
kraft triple cheese (has philly cream cheese in it)


1Take a paper-towel,gently wipe the dirt off the mushrooms. Don't wash them in water as they will absorb the moisture and get soggy. Take a spoon and scoop out the remaining stem and the membrane until nice and clean. The membrane is dark brown and is under the cap. Set aside.
2Brown you ground pork until done, mix in the taco seasoning and cumin, add just a touch of water not much just enough to help you mix the seasoning into the meat, then add the can of southwestern corn, and cook until the veggies are warm about 5 minutes or so, add a heaping 1/2 cup of cheese and stir until melted and mixed into the meat and veggie mixture well.
3Now turn each cap upside down so you can start to fill them. Place a dollop of the spicy brown mustard in the center of each cap, take your spoon and spread evenly around the underside of the mushroom, next sprinkle about a 1/2 tablespoon of the cheese, now take your wasabi paste and just put a little dot of it in the center of the mushroom (maybe about 1/4 of a teaspoon but you can use more or less, and fill each cap with your meat and veggie mixture. Top with remaining cheese. You can use more or less of the cheese.
4Put the mushrooms on a foil lines pan and just spray a little cooking spray over the foil, place filled mushrooms in pan, cover with more foil and bake for 20 to 25 minutes until tops are brown. Enjoy. I served with a nice garden salad.
5Note: You can eliminate the wasabi paste, but it truly gives the mushroom a nice flavor that is not horrible over the top with heat. Just a nice little burst and the spicy mustard makes it so full of flavor. My husband ate 3 of them!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American