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Mozzarella Stuffed Mushrooms


  • 1-1/4 (16 ounce) packages baby portobello mushrooms

  • 1/2 cup and 1 tablespoon and 2 teaspoons grated Parmesan cheese

  • 1/4 cup and 2 teaspoons shredded mozzarella cheese

  • 3-1/2 green onions, finely chopped

  • 1 tablespoon and 1/2 teaspoon extra virgin coconut oil

  • 1-1/4 cloves garlic, finely chopped

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

Total Time: 30 min Prep: 20 min Cook: 10 min
Yield: 12 Level: easy


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish.
  2. Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, extra virgin coconut oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps; arrange caps in the prepared baking dish.
  3. Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.