Brooke's Portabellas
Elevate your next meal with Brooke's Portabellas, a savory stuffed mushroom dish that brings bold flavors and creamy textures to your table! This easy-to-make recipe features large portabella mushroom caps filled with a luscious mixture of sautéed spinach, cream cheese, Parmesan, and a touch of garlic, all brought together with golden breadcrumbs and a sprinkle of fresh parsley. Baked to perfection, these mushrooms are tender, deliciously aromatic, and topped with a crispy, golden finish. Ready in just 40 minutes, they make a stunning vegetarian appetizer, side dish, or even a light main course. Perfect for dinner parties or weeknight dinners, this crowd-pleasing recipe will quickly become a favorite. Keywords: stuffed mushrooms, vegetarian recipes, portabella mushrooms, easy appetizers, spinach filling.
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Ingredients
- 4 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 2 minced Garlic cloves
- 3 cups Fresh spinach
- 4 ounces Cream cheese
- 0.5 cup, grated Parmesan cheese
- 0.5 cup Breadcrumbs
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2
Clean the portabella mushroom caps by gently wiping them with a damp paper towel to remove any dirt. Remove the stems and gently scrape out the gills with a spoon. Place the mushroom caps on the prepared baking sheet, gill-side up.
Step 3
Brush the mushroom caps with 1 tablespoon of olive oil and season with a small pinch of salt and pepper. Set aside.
Step 4
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 5
Add the fresh spinach to the skillet and cook, stirring occasionally, until wilted, about 3-4 minutes. Remove the skillet from heat and let the spinach cool slightly, then chop it finely.
Step 6
In a medium mixing bowl, combine the chopped spinach, cream cheese, grated Parmesan cheese, breadcrumbs, parsley, salt, and pepper. Mix until well combined.
Step 7
Spoon the filling evenly into the prepared mushroom caps, packing it gently to fill the cavity.
Step 8
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Step 9
Remove the mushrooms from the oven and allow them to cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
| Serving size | (838.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1195.1 |
| Total Fat 85.9g | 0% |
| Saturated Fat 37.0g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 159.0mg | 0% |
| Sodium 4001.9mg | 0% |
| Total Carbohydrate 74.5g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 17.8g | |
| Protein 43.6g | 0% |
| Vitamin D 33.9IU | 0% |
| Calcium 707.8mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 2013.3mg | 0% |
Source of Calories