Description
These Stuffed Portobello Mushrooms are filled with a flavorful mixture of spinach, tomatoes, breadcrumbs, and cheeses, then baked to perfection. A delicious and satisfying dish for any occasion.
Ingredients
Units
Scale
- 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) and line a baking sheet with parchment paper.
- Prepare the mushrooms: Brush the mushroom caps with olive oil and place them on the baking sheet.
- Make the filling: In a bowl, mix together garlic, spinach, cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
- Stuff the mushrooms: Divide the filling among the mushroom caps and top with mozzarella cheese.
- Bake: Bake for about 20 minutes or until the mushrooms are tender and the cheese is melted.
- Serve: Garnish with fresh basil or parsley before serving.
Notes
- You can customize the filling by adding ingredients like cooked sausage, bell peppers, or sun-dried tomatoes.
- For a crispy topping, broil the mushrooms for the last 2-3 minutes of baking.
Nutrition
- Serving Size: 1 mushroom
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg