Description
These hearty stuffed portobello mushrooms are packed with fresh vegetables and gooey cheese, making them a perfect appetizer or vegetarian main course.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Allow the mushrooms to cool slightly before serving. These stuffed portobello mushrooms make a wonderful appetizer or a hearty vegetarian main course!
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
