Stuffed Portobello Mushrooms

Greetings, food lovers! Today, I’m sharing a recipe that’s near and dear to my heart: Stuffed Portobello Mushrooms. This dish is a testament to the beauty of simple, wholesome ingredients coming together to create something truly extraordinary. I’m incredibly grateful for the opportunity to share it with you and excited for you to try it!

Ingredients

• 4 large portobello mushrooms
• 1 cup fresh spinach, chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup breadcrumbs
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

How to Make Stuffed Portobello Mushrooms

1. Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Gently clean the portobello mushrooms with a damp cloth and remove the stems. Using a spoon, scrape out the gills from the underside of the caps to create more space for the filling.
2. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Toss in the spinach and cherry tomatoes, cooking until the spinach wilts and the tomatoes soften, about 3-4 minutes. Season with dried oregano, salt, and pepper.
3. Prepare the Filling: In a large bowl, combine the sautéed vegetables with breadcrumbs, mozzarella, and Parmesan cheese. Mix well until all ingredients are evenly distributed.
4. Stuff the Mushrooms: Place the portobello mushroom caps on a baking sheet lined with parchment paper. Generously fill each mushroom cap with the vegetable and cheese mixture, pressing down lightly to ensure the filling stays in place.
5. Bake: Drizzle a little olive oil over the stuffed mushrooms and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
6. Serve: Allow the mushrooms to cool slightly before serving. These stuffed portobello mushrooms make a wonderful appetizer or a hearty vegetarian main course!

Helpful Tips

• Cleaning Mushrooms: Instead of running mushrooms under water, which can make them soggy, use a damp cloth to clean them.
• Even Cooking: For even cooking, choose mushrooms of similar size and thickness.
• Extra Flavor: Add a splash of balsamic vinegar to the vegetable sauté for an extra layer of flavor.

Substitutions/Variations

• Cheese: Feel free to experiment with different cheeses. Feta or goat cheese can add a unique tangy flavor.
• Protein: Add cooked quinoa or lentils to the filling for extra protein and texture.
• Herbs: Fresh herbs like basil or thyme can elevate the dish and add freshness.

Frequently Asked Questions

Can I make these stuffed mushrooms ahead of time?

Absolutely! You can prepare the filling and stuff the mushrooms a day in advance. Store them covered in the refrigerator and bake just before serving.

Are there gluten-free options for this recipe?

Yes, simply replace the breadcrumbs with gluten-free breadcrumbs.

How do I know when the mushrooms are done?

The mushrooms should be tender but not mushy, and the filling should be golden brown on top.

Storage Instructions

If you have any leftovers (which is rare because they’re so delicious!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) until warmed through.

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• Garlic Dill Pickles

I hope you enjoy making and devouring these Stuffed Portobello Mushrooms as much as I do. The smell when this is in the oven is incredible!! Happy cooking, and don’t forget to share your creations with me. Bon appétit!

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