Description
Stuffed Portobello mushrooms are a delightful culinary treat that perfectly blend juicy, meaty mushroom caps with a savory filling of garlic, cheese, and fresh vegetables. Ideal for any occasion, these versatile mushrooms cater to both vegetarians and meat lovers alike, making them a show-stopping appetizer or main course. Easy to prepare and bursting with umami flavor, they are guaranteed to impress your guests or satisfy your cravings. Enjoy the rich textures and tastes in this simple yet elegant dish!
Ingredients
Scale
- 4 large Portobello mushrooms (about 4–6 inches in diameter)
- 2 tsp olive oil
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/4 cup sundried tomatoes, chopped
- 1/2 cup plain breadcrumbs
- 1/2 cup shredded mozzarella cheese (or feta)
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the Portobello mushrooms with a damp cloth; remove stems and scrape out gills.
- In a skillet over medium heat, add olive oil and sauté minced garlic for about one minute until fragrant. Add spinach and sundried tomatoes; cook until spinach is wilted.
- In a bowl, mix sautéed vegetables with breadcrumbs and cheese until well combined.
- Generously fill each mushroom cap with the mixture. Place on a parchment-lined baking sheet and bake for 20 minutes until golden brown.
- Serve warm as an appetizer or main course.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Main course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed portobello mushroom (95g)
- Calories: 183
- Sugar: 2g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg