Description
If you’re in search of a delectable and satisfying meal, Stuffed Portobello Mushrooms are an ideal choice. These large, meaty mushrooms are filled with a savory mixture of garlic, spinach, cheese, and tomatoes, then baked to perfection. With their rich flavors and hearty texture, they can be enjoyed as a delightful main dish or a crowd-pleasing appetizer. Plus, the recipe is versatile—customize the filling to fit your dietary needs or personal taste preferences. Whether it’s a casual weeknight dinner or a fancy gathering, these stuffed mushrooms will surely impress your guests.
Ingredients
- 4 large Portobello mushrooms
- 2 tbsp olive oil
- 2 cloves garlic
- 1 cup chopped spinach
- ½ cup diced cherry tomatoes
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- Salt & pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking sheet.
- Brush both sides of the mushrooms with olive oil and place them gill-side up on the baking sheet. Season with salt and pepper.
- In a frying pan over medium heat, sauté minced garlic in olive oil until fragrant. Add spinach and cook until wilted.
- Remove from heat and mix in cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
- Spoon the filling into each mushroom cap and top with mozzarella cheese.
- Bake for 15–18 minutes until tender and cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 195
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 20mg
Keywords: Choose fresh Portobello mushrooms for better flavor. Feel free to substitute spinach with kale or add cooked sausage for extra protein. Ensure not to overfill the mushrooms to prevent breakage during cooking.