cooked stuffed portobello mushrooms arranged on a plate, topped with chopped parsley and slightly melted cheese, white marble counter with hints of gold in the background

Cottage Cheese-Stuffed Portobello Mushrooms

June 27, 2025

By Millie Pham

Savory, cheesy, and seriously satisfying—this is your new favorite way to enjoy mushrooms.

Hey there!

These Cottage Cheese-Stuffed Portobello Mushrooms are one of those recipes that look fancy but come together fast. Meaty mushrooms get filled with a creamy, cheesy mix of cottage cheese, herbs, and sautéed veggies, then baked until bubbling and golden. They’re perfect for lunch, a light dinner, or even a crowd-pleasing appetizer.

🍽 Servings & Time

Servings: 4 mushrooms (2 servings as main, 4 as appetizer)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

❤️ Why I Love This Recipe

This recipe happened on a day when I had mushrooms in the fridge and cottage cheese that needed to be used. I tossed it together with garlic and herbs—and wow. It’s now a go-to when I want something light but rich.

Uses simple, whole ingredients
Feels fancy without the fuss
Packed with protein from the cottage cheese
Totally customizable—make it vegetarian or add meat
Great as a main or a hearty side

🔬 Why This Recipe Works (Quick Science)

Portobellos hold up well to baking and act like a natural “bowl”
Cottage cheese melts and binds with the fillings, making everything creamy without being runny
High-heat roasting concentrates flavor and keeps the mushrooms juicy inside, crisp outside
Topping with cheese adds a savory finish that balances the lighter filling

🧠 Meal Plan Ideas

Pair with a salad for an easy lunch
Serve two per person with a side of grains for dinner
Make a batch for meal prep—they reheat great
Serve as an appetizer at dinner parties or holidays

⚠️ Common Mistakes to Avoid

Not removing mushroom gills – they hold water and can make the dish soggy
Overstuffing – filling can overflow and burn
Skipping the pre-roast – softens the mushrooms so they’re not raw after stuffing
Not draining cottage cheese – use small curd, less watery versions

🍽 What You’ll Need

Ingredients:

4 large portobello mushrooms, stems removed
¾ cup small curd cottage cheese
½ cup shredded mozzarella or Italian blend cheese (plus extra for topping)
1 small zucchini, finely diced
1 small shallot or ¼ red onion, minced
1 garlic clove, minced
1 tbsp olive oil
1 tsp dried Italian seasoning
Salt & pepper, to taste
Fresh parsley, chopped (optional for garnish)

🧰 Tools You’ll Need

Baking sheet
Small skillet
Mixing bowl
Spoon or silicone spatula
Knife & cutting board
Parchment paper (optional)

🔁 Substitutions & Variations

Use ricotta or cream cheese instead of cottage cheese
Add chopped spinach or kale to the filling
Stir in cooked sausage or shredded chicken for a meaty version
Swap mozzarella for feta or goat cheese for more tang

⏳ Make-Ahead Tips

Make the filling ahead and store in fridge for up to 3 days
Pre-roast mushrooms, cool, and refrigerate—stuff and bake when ready
Fully bake and reheat gently in the oven or microwave

👣 Step-by-Step Instructions

Step 1: Preheat oven and prep mushrooms

Preheat oven to 400°F. Gently remove mushroom stems and scrape out gills with a spoon. Brush caps with olive oil and sprinkle with salt and pepper.

portobello mushroom caps brushed with olive oil and sprinkled with salt and pepper, gills removed, laid out on a baking sheet

Step 2: Sauté the veggies

Heat olive oil in a skillet over medium. Add diced zucchini, minced shallot, and garlic. Cook 3–4 minutes until soft. Season with Italian herbs, salt, and pepper.

iced zucchini, minced shallot, and garlic sautéing in olive oil, herbs sprinkled on top, veggies beginning to soften and turn golden

Step 3: Mix the filling

In a bowl, combine sautéed veggies with cottage cheese and shredded mozzarella. Stir until well combined.

sautéed veggies, creamy cottage cheese, and shredded mozzarella being stirred together in a mixing bowl until well blended

Step 4: Fill and top mushrooms

Spoon the mixture into each mushroom cap. Top with a little extra shredded cheese.

mushroom caps being filled with creamy veggie cottage cheese mixture and topped with extra shredded cheese, ready for the

Step 5: Bake until golden

Place stuffed mushrooms on a lined baking sheet. Bake for 18–20 minutes, until the tops are golden and the mushrooms are tender.

golden bubbling stuffed portobello mushrooms fresh out of the oven, cheese melted and slightly browned on top

Step 6: Serve and garnish

Let cool for a couple minutes. Garnish with chopped parsley and serve warm.

🧊 Leftovers & Storage Tips

Store in an airtight container up to 3 days
Reheat in oven or microwave
Great cold too—like savory mushroom “pizza bites”

🔢 Exact Macros (Per stuffed mushroom)

Calories: 160
Protein: 11g
Fat: 10g
Carbs: 7g
Fiber: 2g
Sugar: 3g

🍽 What to Serve With

Mixed greens or arugula salad
Roasted sweet potatoes or squash
Garlic rice or couscous
Tomato soup or lentil stew
Toasted sourdough or focaccia

❓ FAQ

Do I have to remove the mushroom gills?
It’s not required, but I recommend it. It makes room for the filling and keeps things from getting soggy.

Can I use large curd cottage cheese?
Small curd blends better and gives a smoother texture, but large curd will still work if that’s what you have.

Can I freeze these?
They’re best fresh or refrigerated, but you can freeze after baking. Just reheat in the oven.

Is this vegetarian?
Yes! And you can keep it that way or add meat to the filling if you’d like.

A Creamy, Cheesy Mushroom You’ll Crave 🍄🧀

These Cottage Cheese-Stuffed Portobello Mushrooms are proof that simple ingredients can make something special. They’re creamy, cozy, and just the right mix of fresh and indulgent. Let me know if they hit your mushroom-loving heart like they did mine!