Whenever I want an appetizer that feels just a little fancy without turning my kitchen into a full-on restaurant, I turn to stuffed portobello mushrooms. There’s something about their earthy flavor, that big, hearty cap, and the way they soak up all the cheesy, garlicky filling that makes them irresistible. This dish falls right into the comfort zone of stuffed mushrooms recipes, but with a portobello twist that makes them feel a little more grown up. I remember the first time I tried making stuffed mushrooms at home. I overfilled them—naturally, because restraint isn’t really my thing—and ended up with cheesy mushroom lava spilling all over the baking tray. It was messy, but the smell? Pure heaven. Over time, I learned that less stuffing actually means a better bite, because the mushroom flavor still gets its chance to shine. If you’ve ever found yourself scrolling through mushrooms recipes, debating whether to try something new, this is your sign. These stuffed portobellos are easy enough for a weeknight and elegant enough for company. Some say they remind them of the famous red lobster stuffed mushrooms recipe, but I like to think of this as my own recipe with mushrooms that deserves its own spotlight on the table. Every bite is hearty, flavorful, and exactly the kind of appetizer recipes we all secretly hope show up at the party.