Lemon Rosemary Cheese Stuffed Mini Portabellas

“Let’s get some more mushrooms!” Those were my mom’s words when we went to the store yesterday. I guess I got her hooked on stuffed portabellas! 🙂 This time, instead of doing it with a Mexican flare, I tried something rich yet simple: creamy cheeses mixed with the delightful tastes of lemon and fresh rosemary. These are my favorite! Wow! Mom really liked them, but still loves the guacamole stuffed ones the best. 🙂

There is nothing like fresh ingredients, is there?! I love walking into my back yard and being able to grab some fresh rosemary! 

Lemon Rosemary Cheese Stuffed Mini Portabellas

  • Servings: 1 package of mini portabellos
  • Print

*Created by Lori at creatingbeautyinthekitchen.wordpress.com


  • 1 package mini portabella mushrooms
  • 3/4 package cream cheese
  • 1/2 cup Romano cheese
  • Lots of fresh rosemary
  • 1 lemon
  • Olive oil


  • Wash the mushrooms and take out the stem. Set aside.
  • Wash and chop up the rosemary.
  • Combine the cheeses, rosemary, and juice from the whole lemon into a mixing bowl. Use an electric mixer to whip it up.
  • Stuff all the mushrooms with the cheesy mixture.
  • In a large skillet, add some olive oil and your mushrooms.
  • Cook on medium heat until ready.


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21 thoughts on “Lemon Rosemary Cheese Stuffed Mini Portabellas

  1. Hi Lori, Just found out this recipe of yours. Looks delicious, but the downside is I may not be able to get rosemary as fresh as this in Malaysia. Is there any good substitution I can make for the Rosemary?


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