Description
Stuffed Portobello mushrooms are a delightful and versatile dish that can be enjoyed as a main course, a side, or an appetizer. With their meaty texture and ability to hold a variety of flavorful fillings, these mushrooms are a true culinary delight.
Ingredients
- 4 large Portobello mushroom caps
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cup fresh spinach, chopped
- 1 cup cherry tomatoes, diced
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F.
2. Clean the Portobello mushroom caps with a damp cloth and remove the stems.
3. Brush the caps with olive oil and place them gill-side up on a baking sheet.
4. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
5. Add spinach and cook until wilted.
6. Stir in cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
7. Spoon the filling into each mushroom cap and top with mozzarella cheese.
8. Bake for 18-20 minutes until mushrooms are tender and cheese is melted.
Notes
These stuffed mushrooms can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg