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Stuffed Mushroom GF recipe served on a plate, by Pekin the Chef

Jun 05 2026

Restaurants›D'Vine Bistro & Wine Bar - Mesa›Stuffed Mushroom GF Recipe

Stuffed Mushroom GF Recipe

Name: D'Vine Bistro & Wine Bar - Mesas Stuffed Mushroom GF Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 each large portobello mushroom caps; 2 tbs olive oil (for brushing); 1 tsp salt; 1 tsp black pepper; 1 cups cream cheese, softened; 0.5 cups grated Parmesan; 0.5 cups shredded mozzarella; 2 cloves garlic, minced; 2 tbs fresh parsley, finely chopped; 0.5 tsp lemon zest; 0.25 tsp ground black pepper; 1 cups cherry tomatoes, halved; 2 tsp red onion, very finely diced; 2 tbs fresh basil, thinly sliced; 1 tbs extra-virgin olive oil; 0.5 tsp red wine vinegar; 0.25 tsp salt; 0.125 tsp black pepper; 1 tsp truffle oil; 2 tbs microgreens or extra parsley (optional)

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

4 each large portobello mushroom caps

2 tbs olive oil (for brushing)

1 tsp Celtic sea salt

1 tsp black pepper

Cheese Filling

1 cups cream cheese, softened

1/2 cups grated Parmesan

1/2 cups shredded mozzarella

2 cloves Garlic, minced

2 tbs fresh parsley, finely chopped

1/2 tsp Lemon zest

1/4 tsp ground black pepper

Cherry Tomato Salad

1 cups Cherry tomatoes, halved

2 tsp red onion, very finely diced

2 tbs fresh basil, thinly sliced

1 tbs extra-virgin olive oil

1/2 tsp red wine vinegar

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Finishing & Garnish

1 tsp Truffle oil

2 tbs microgreens or extra parsley (optional)

Method

Mushrooms & Prep

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).

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

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).

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.

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

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

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.

Serve

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