Stuffed Portobello Mushrooms (Printable Version)
Meaty portobellos filled with garlicky spinach, tomatoes, and a blend of Italian cheeses, baked to bubbling perfection.
# Ingredients:
→ Main Ingredients
01 -
4 large portobello mushrooms, stems removed
02 -
2 tablespoons olive oil
03 -
2 cloves garlic, minced
04 -
1 cup chopped spinach
05 -
½ cup diced cherry tomatoes
06 -
¼ cup breadcrumbs
07 -
¼ cup grated Parmesan cheese
08 -
½ cup shredded mozzarella cheese
09 -
1 teaspoon Italian seasoning
10 -
Salt and pepper to taste
11 -
Fresh basil or parsley leaves for garnish (optional)
# Steps:
01 -
Preheat your oven to 190°C. Lightly grease a baking sheet.
02 -
Brush both sides of the mushrooms with olive oil and place them gill-side up on the prepared baking sheet. Season with a pinch of salt and pepper.
03 -
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.
04 -
Spoon the filling evenly into each mushroom cap. Sprinkle shredded mozzarella cheese on top.
05 -
Bake for 15–18 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
06 -
Garnish with fresh basil or parsley and serve warm.
# Notes:
01 -
These stuffed mushrooms can be prepared ahead of time and refrigerated before baking.