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Stuffed Portobello Mushrooms

Savory stuffed portobello mushrooms with a blend of spinach, tomatoes, and cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 250 kcal

Equipment

  • Baking Sheet For roasting the mushrooms
  • Mixing bowl For preparing the filling

Ingredients
  

Mushrooms & Aromatics

  • 4 large Portobello Mushrooms stems removed
  • 2 tbsp Olive Oil
  • 2 cloves Garlic minced

Filling & Topping

  • 1 cup Spinach chopped
  • 0.5 cup Cherry Tomatoes diced
  • 0.25 cup Breadcrumbs
  • 0.25 cup Parmesan Cheese grated
  • 0.5 cup Mozzarella Cheese shredded
  • 1 tsp Italian Seasoning
  • Salt & Pepper to taste
  • Fresh Basil or Parsley for garnish, optional

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Clean portobello mushrooms and remove stems.
  • In a bowl, combine spinach, cherry tomatoes, breadcrumbs, parmesan cheese, Italian seasoning, salt, and pepper.
  • Drizzle olive oil on a baking sheet and place portobello mushrooms cap-side up.
  • Stuff each mushroom cap with the prepared filling.
  • Top with shredded mozzarella cheese.
  • Bake for 25-30 minutes, or until mushrooms are tender and cheese is melted and bubbly.
  • Garnish with fresh basil or parsley before serving.

Notes

For a richer flavor, you can sauté the garlic and spinach before adding them to the filling.