Description
Delicious stuffed Portobello mushrooms filled with a nutritious blend of spinach, tomatoes, and cheeses, perfect for appetizers or main courses.
Ingredients
Scale
- 4 large Portobello Mushrooms, stems removed
- 2 tbsp Olive Oil
- 2 cloves Garlic, minced
- 1 cup Spinach, chopped
- ½ cup Cherry Tomatoes, diced
- ¼ cup Breadcrumbs
- ¼ cup Parmesan Cheese, grated
- ½ 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) and lightly grease a baking sheet.
- Brush both sides of the mushrooms with olive oil and place them gill-side up on the baking sheet. Season with salt and pepper.
- In a pan over medium heat, sauté the minced garlic in 1 tablespoon of olive oil for about 1 minute. Add the chopped spinach and cook until wilted. Remove from heat and mix in cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, and a pinch of salt and pepper.
- Spoon the filling evenly into each mushroom cap and sprinkle shredded mozzarella cheese on top.
- Bake for 15–18 minutes until the mushrooms are tender and the cheese is melted and bubbly.
- Garnish with fresh basil or parsley and serve warm.
Notes
Customize the filling by adding cooked quinoa or different cheeses. These stuffed mushrooms are great for parties and can be enjoyed warm or cold.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
Keywords: stuffed mushrooms, vegetarian appetizers, portobello mushrooms