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Baked Stuffed Portobello Mushrooms

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These baked stuffed portobello mushrooms offer a flavorful, hearty vegetarian dish perfect for dinner, featuring a savory filling of cheese, herbs, and breadcrumbs.

Ingredients

Scale
  • 4 large portobello mushrooms, stems removed
  • 1 cup fresh spinach, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup breadcrumbs
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh basil, chopped
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Clean the portobello mushrooms and remove the stems carefully.
  3. In a skillet, heat olive oil over medium heat and sauté the garlic until fragrant.
  4. Add chopped spinach and sun-dried tomatoes; cook for 2-3 minutes until spinach wilts.
  5. Remove from heat and stir in mozzarella, Parmesan, basil, breadcrumbs, salt, and pepper.
  6. Stuff each mushroom cap with the prepared mixture, pressing down lightly.
  7. Place stuffed mushrooms on a baking sheet and bake for 20 minutes until the mushrooms are tender and the topping is golden.
  8. Let cool slightly before serving.

Notes

For added protein, sprinkle cooked quinoa or chickpeas into the stuffing mixture before baking.

Find it online: https://foodnarrative.com/baked-stuffed-portobello-mushrooms/