Three cheeses and tender pulled pork turn these stuffed portobello mushrooms into a satisfying low‑carb main course that’s truly a must‑try. Large portobello caps are ideal for stuffing — they have a meaty texture and hold plenty of filling so each mushroom becomes a complete plate. We build a flavorful stuffing with diced onion, chopped asparagus, garlic, shredded pulled pork, cream cheese for creaminess, and a blend of Colby Jack and Parmesan. The finished mushrooms bake to a golden, cheesy top and are easy to reheat, making them a dependable weeknight dinner or an impressive dish for guests.
Ingredients
Use large portobello mushroom caps (about 4 inches) for a hearty, main‑dish portion. Smaller caps work well if you prefer appetizers. The recipe below includes a straightforward ingredient list: pulled pork for savory depth, cream cheese for a silky filling, Colby Jack and Parmesan for melty, nutty flavor, and a sauté of onion, garlic and asparagus for texture and freshness. Sea salt and pepper finish the dish.
Pulled pork is the main protein here — slow‑roasted shoulder that’s been shredded until tender. You can use homemade pulled pork or a good quality premade product to save time. Smoked pulled pork adds a pleasant smoky note. For convenience we sometimes use pre‑made pulled pork from a wholesale store, which speeds up prep without sacrificing flavor.
The onion, asparagus and garlic add crunch and brightness that balance the pork and cheeses. If you like a little heat, add drained Rotel tomatoes, diced green chiles, or jalapeño. Colby Jack melts beautifully, and Parmesan adds a nutty finish, but cream cheese is the secret ingredient that gives the filling its irresistible creaminess.
Preparation Tips
Remove the mushroom stems and scrape the gills with a melon baller or spoon. Chop the stems and cook them with the onion, garlic and asparagus to boost mushroom flavor. Wipe caps clean with a damp paper towel instead of rinsing to avoid excess moisture. Roast the mushrooms cap side down at first so the bottoms stay dry and cook through.
You can increase the garlic for a bolder bite. If you add tomatoes, drain them before cooking to keep the filling from getting watery, or simply sprinkle chopped tomato on top during the last five minutes of baking. A final sprinkle of fresh Parmesan or chopped basil brightens the finished dish.
This recipe is flexible: don’t skip the cream cheese, which provides essential creaminess, and try pulled pork for a slightly smoky character. If you prefer, crumbled bacon makes a quick, delicious substitute.
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Portobello Mushrooms with Pork and Cheese – Onion, Garlic, and Asparagus!
This is a favorite at our house — filling, flavorful, and often even better the next day after the flavors meld. It reliably turns out well and makes a satisfying, low‑carb dinner. We hope you enjoy it — tell us what you think!
Portobello Mushrooms Stuffed with Pork and Cheese
4.9 from 24 votes
Three cheeses and pulled pork make these stuffed portobello mushrooms a tasty, low‑carb main. The onion, garlic and asparagus add crunch and flavor.
4
15
minutes
35
minutes
309.9
kcal
7.1
g
50
minutes
Ingredients
-
4 large Portobello mushrooms separate stalks
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2 tablespoons Olive oil
-
1 tablespoon Butter
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1 cup Pulled pork shredded
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1/2 cup Colby Jack cheese grated
-
1/2 cup Onion diced
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4 cloves Garlic chopped
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4 stalks Asparagus diced
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4 ounces Cream cheese softened
-
5 tablespoons Parmesan cheese grated
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1/4 teaspoon Sea salt
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1/4 teaspoon Pepper
Instructions
- Preheat oven to 400°F (200°C).
- Remove mushroom stems and set aside. Scrape the gills from the caps with a melon baller or spoon. Wipe the caps inside and out with a damp paper towel.
- Place the mushrooms cap side down on a sheet pan, drizzle with olive oil and bake 15 minutes.
- While mushrooms bake, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium. Cook diced onion with the chopped stems and asparagus about 3 minutes.
- Add chopped garlic and cook 3 more minutes. Stir in pulled pork and softened cream cheese, reduce heat to low, and cook until cheese melts and pork is heated through.
- Remove mushroom caps, turn them over, season with salt and pepper, and stuff with the pork mixture. Divide the Parmesan and Colby Jack among the caps.
- Lower oven to 350°F (175°C) and bake 5 minutes to melt the cheese.
- Sprinkle with fresh Parmesan and serve hot.
Equipment
- Baking pans
- Measuring cups
- Skillet
- Mini chopper (optional)
Nutrition Facts
- Calories: 309.9 kcal
- Fat: 26.9 g
- Saturated Fat: 12.9 g
- Cholesterol: 56.1 mg
- Sodium: 320.6 mg
- Carbohydrates: 8.9 g
- Fiber: 1.8 g
- Sugar: 4.5 g
- Protein: 10.5 g