Havarti Portobello Stuffed Mushrooms

Crispy Havarti Stuffed Portobello Mushroom

Creamy Imported Havarti is melted over these flavorful Portobello’s, then sprinkled with a cheesy, crunchy Panko topping.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 4


  • 4 large Portobello mushrooms, stems removed
  • 3/4 cup Panko breadcrumbs
  • 4 tbsp Imported Parmigiano-Reggiano cheese
  • 2 tbsp butter, melted
  • 2 tbsp thyme, chopped
  • Salt and pepper to taste
  • 1 clove garlic, minced
  • 4 tbsps Olive oil
  • 4 slices Imported Havarti cheese or 3-4 oz Imported Havarti, shredded


  • Preheat oven to 400°F.
  • Place mushroom caps on a baking sheet, stem side up. Brush lightly with olive oil, sprinkle with salt & pepper. Bake for approx. 15-20 minutes, depending on size.
  • While mushrooms are cooking, combine breadcrumbs, Parmigiano-Reggiano, melted butter, thyme, garlic in a bowl. When mushrooms are cooked, remove from oven. There will be some liquid in the mushroom cap, pour liquid into the breadcrumb mixture. Top each mushroom with Havarti cheese, sprinkle breadcrumb mixture on top of cheese. Return to oven and heat until breadcrumbs are slightly golden and cheese is melted, approx. 5 minutes.
Keyword Crispy Havarti Stuffed Portobello Mushroom, havarti cheese, stuffed mushrooms