Description
Discover the delightful flavors of Stuffed Portobello Mushrooms, a versatile dish that can serve as a hearty main course or an impressive appetizer. These large, meaty mushrooms are filled with a savory mixture of garlic, spinach, and cheeses, then baked to perfection for a satisfying meal that pleases both vegetarians and meat-lovers alike. Easy to customize with your favorite ingredients, they are perfect for family dinners, gatherings, or even casual snacking. With their rich taste and beautiful presentation, these stuffed portobellos are sure to become a favorite in your kitchen.
Ingredients
Scale
- 4 large Portobello mushrooms
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup chopped spinach
- ½ cup diced cherry tomatoes
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
- Brush both sides of the Portobello mushrooms with olive oil and place them gill-side up on the baking sheet. Season with salt and pepper.
- In a skillet over medium heat, sauté minced garlic in 1 tablespoon of olive oil for about 1 minute. Add chopped spinach and cook until wilted.
- Remove from heat and mix in diced cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
- Spoon the filling evenly into each mushroom cap and sprinkle shredded mozzarella cheese on top.
- Bake for 15–18 minutes until the mushrooms are tender and the cheese is melted and bubbly.
- Garnish with fresh basil or parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom (175g)
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg