Description
These Stuffed Portobello Mushrooms are a savory and satisfying dish that combines meaty mushrooms with a flavorful filling of spinach, tomatoes, breadcrumbs, and cheese. Perfect for a delicious appetizer or a light main course.
Ingredients
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: To 375°F (190°C).
- Prepare the mushrooms: Place the mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Make the filling: In a bowl, mix garlic, spinach, tomatoes, breadcrumbs, Parmesan cheese, and Italian seasoning.
- Stuff the mushrooms: Fill each mushroom with the mixture and top with mozzarella cheese.
- Bake: For about 20 minutes 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 other vegetables or protein like cooked ground meat or tofu.
- For a crispier topping, broil the mushrooms for the last few minutes of cooking.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: Stuffed Portobello Mushrooms, Vegetarian recipe, Appetizer, Italian cuisine, Baked mushrooms