Stuffed Portobello Mushrooms
These Stuffed Portobello Mushrooms are filled with a delicious mixture of spinach, tomatoes, breadcrumbs, and cheeses, creating a flavorful and satisfying dish that is perfect for a main course or appetizer.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Ingredients:
- 4 large Portobello Mushrooms (stems removed)
- 2 tbsp Olive Oil
- 2 cloves Garlic, minced
- 1 cup Spinach, chopped
- 1/2 cup Cherry Tomatoes, diced
- 1/4 cup Breadcrumbs
- 1/4 cup Parmesan Cheese, grated
- 1/2 cup Mozzarella Cheese, shredded
- 1 tsp Italian Seasoning
- Salt & Pepper, to taste
- Fresh Basil or Parsley, for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the mushrooms: Brush the mushroom caps with olive oil, season with salt and pepper, and place on a baking sheet.
- Make the filling: In a bowl, combine garlic, spinach, cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
- Stuff the mushrooms: Divide the filling mixture among the mushroom caps, then top with mozzarella cheese.
- Bake: Bake for about 20 minutes until the mushrooms are tender and the cheese is melted and bubbly.
- Serve: Garnish with fresh basil or parsley before serving.
Notes
- Feel free to customize the filling with additional ingredients like cooked sausage, bell peppers, or sun-dried tomatoes.
- For a vegan option, use dairy-free cheese and omit the Parmesan.
Nutrition
- Serving Size: 1 mushroom
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg
Keywords: Stuffed mushrooms, vegetarian recipe, Italian cuisine
Find it online: https://busyrecipe.com/stuffed-portobello-mushrooms/