Description
These stuffed portobello mushrooms are a delicious and comforting dish, perfect as an appetizer or a main course. They are easy to prepare and highly customizable to suit your taste preferences.
Ingredients
Scale
- 4 large Portobello Mushrooms
- 2 tablespoons Olive Oil
- 3 cloves Garlic, minced
- 2 cups Fresh Spinach, chopped
- 1 cup Cherry Tomatoes, halved
- 1 cup Breadcrumbs
- 1/2 cup Parmesan Cheese
- 1 teaspoon Italian Seasoning
- Salt and Pepper to taste
- 1 cup Shredded Mozzarella Cheese
- Fresh Basil or Parsley for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking sheet.
- Brush both sides of the portobello mushrooms with olive oil, then place them gill-side up.
- Season the mushrooms with salt and pepper.
- Sauté minced garlic in olive oil over medium heat for about 1 minute.
- Add the chopped spinach, cooking until it wilts, then remove from heat.
- Stir in halved cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, and a pinch of salt and pepper into the spinach mixture.
- Spoon the filling evenly into each mushroom cap, then top generously with shredded mozzarella cheese.
- Bake for 15–18 minutes or until mushrooms are tender and cheese is melted and bubbly.
- Garnish with fresh basil or parsley and serve warm.
Notes
- Add a squeeze of lemon juice before serving for a bright flavor boost.
- Let the mushrooms rest for a few minutes for enhanced flavors.
- For a gluten-free option, use gluten-free breadcrumbs.
- For a vegan option, use nutritional yeast and vegan cheese.
Nutrition
- Serving Size: 1 mushroom
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg
Keywords: Stuffed Portobello Mushrooms, Stuffed Portobello Mushrooms Recipe, Easy Stuffed Portobello Mushrooms, Vegetarian Stuffed Portobello Mushrooms, Gluten-Free Stuffed Portobello Mushrooms