Stuffed Mushroom GF recipe served on a plate, by D'Vine Bistro & Wine Bar - Mesa
Sep 17 2026
Restaurants›D'Vine Bistro & Wine Bar - Mesa›Stuffed Mushroom Gf Recipe

Stuffed Mushroom Gf Recipe

Inspired by D'Vine Bistro & Wine Bar - Mesa
Time40m
Serves4

large portobello mushroom, filled with a blend of cheeses, cherry tomato salad. Drizzled with truffle oil

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Ingredients

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Mushrooms & Prep

Cheese Filling

Cherry Tomato Salad

Finishing & Garnish

Method

Mushrooms & Prep

  1. 1

    Clean and remove stems

    Preheat oven to 375°F (190°C). Wipe each portobello cap with a damp paper towel to remove dirt. Use a spoon to gently scrape out and discard the gills if you prefer a cleaner cavity for filling (optional).

  2. 2

    Season

    Place mushroom caps gill-side up on a rimmed baking sheet. Brush each cap with about 1/2 tablespoon of olive oil. Season the inside and outer surface with a light sprinkle of salt and about 1/4 teaspoon black pepper per two mushrooms (adjust evenly).

Cheese Filling

  1. 3

    Make the filling

    In a medium bowl, combine softened cream cheese, grated Parmesan, shredded mozzarella, minced garlic, chopped parsley, lemon zest, and 1/4 teaspoon ground black pepper. Mix until smooth and homogenous. Taste and adjust salt if needed (Parmesan is salty; start without extra salt).

  2. 4

    Fill the caps

    Divide the cheese mixture evenly among the four mushroom caps, mounding it into the cavity and smoothing the top so the filling sits level with the mushroom rims.

  3. 5

    Bake

    Bake the filled mushrooms in the preheated 375°F (190°C) oven for 18–22 minutes, until the filling is bubbling at the edges and the mushrooms have softened but still hold shape. If you want a browned top, switch to broil for 1–2 minutes while watching carefully to avoid burning.

Cherry Tomato Salad

  1. 6

    Combine salad

    While mushrooms bake, in a small bowl combine halved cherry tomatoes, finely diced red onion, sliced basil, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon red wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss gently to combine and let sit for 10 minutes to marry flavors.

Finishing & Garnish

  1. 7

    Plate and finish

    Remove mushrooms from oven and let sit 2 minutes. Spoon a generous tablespoon (or more to preference) of the cherry tomato salad onto each stuffed mushroom, distributing evenly. Drizzle about 1/4 teaspoon of truffle oil over each finished mushroom (adjust to taste; truffle oil is intense). Garnish with microgreens or extra parsley if using.

  2. 8

    Serve

    Serve warm as an appetizer or light main. Provide extra lemon wedges or cracked black pepper at the table if desired.

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