White Castle Craver Stuffed Portobello Mushrooms Recipe (Garlic Herb Bake)

Preheat your oven to 400°F (204°C). Wipe portobello caps clean with a damp paper towel. Twist off stems and discard. Using a teaspoon, gently scrape out the dark gills from inside each cap to create a deep stuffing cavity. Brush both sides of the caps with olive oil and place gill-side up on a parchment-lined baking sheet.

In a medium mixing bowl, combine 6 crumbled White Castle sliders, 4 ounces softened cream cheese, 0.25 cup grated parmesan, minced garlic, Worcestershire sauce, and red pepper flakes. Mix with a fork until thoroughly incorporated into a thick, savory stuffing.

Divide the slider filling evenly among the 6 prepared mushroom caps, mounding slightly in the center. Sprinkle the remaining 0.25 cup parmesan cheese over the top of each cap.

Bake at 400°F (204°C) for 18 to 20 minutes until the mushroom caps are fork-tender and the parmesan cheese crust is bubbly and golden brown.

Remove from the oven, let rest for 3 minutes, then garnish with fresh parsley and an optional light drizzle of aged balsamic glaze reduction. Serve warm with steak knives and forks.