Italian Stuffed Portobellos

Savor the rich and hearty flavors of Italy with this crowd-pleasing recipe for Italian Stuffed Portobellos. These large, meaty mushroom caps are filled with a medley of fresh spinach, juicy cherry tomatoes, savory breadcrumbs, and a perfect blend of Parmesan and mozzarella cheeses, all seasoned with fragrant Italian herbs. The mushrooms are roasted to tender perfection, creating a satisfying, low-carb dish that’s as wholesome as it is indulgent. Ready in just 40 minutes, this recipe is ideal for vegetarian weeknight dinners or elegant appetizers at dinner parties. Finished with a touch of fresh basil, these stuffed Portobello mushrooms are a delicious celebration of Italian-inspired comfort food.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 3 tablespoons Olive oil
• 3 cloves, minced Garlic
• 4 cups, fresh Spinach
• 1 cup, halved Cherry tomatoes
• 1 cup Breadcrumbs
• 0.5 cup, grated Parmesan cheese
• 1 cup, shredded Mozzarella cheese
• 1 teaspoon Italian seasoning
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons, chopped Fresh basil

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Clean the Portobello mushroom caps by gently wiping them with a damp paper towel and remove the stems. Scoop out the gills with a spoon if desired.

Step 3

Brush the mushroom caps on both sides with 2 tablespoons of olive oil, then place them on the prepared baking sheet, gill side up. Set aside.

Step 4

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.

Step 5

Add the fresh spinach to the skillet and cook until it wilts, about 2-3 minutes. Stir in the halved cherry tomatoes and cook for an additional 2 minutes. Remove from heat.

Step 6

In a medium bowl, combine the cooked spinach and tomatoes, breadcrumbs, grated Parmesan cheese, half the shredded mozzarella cheese, Italian seasoning, salt, and black pepper.

Step 7

Spoon the mixture evenly into the prepared mushroom caps, pressing down gently to pack the filling.

Step 8

Top each stuffed mushroom with the remaining shredded mozzarella cheese.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown on top.

Step 10

Remove the mushrooms from the oven and let them cool for 5 minutes. Garnish with chopped fresh basil before serving.

Nutrition Facts

Serving size	(1061.8g)

Amount per serving	% Daily Value*
Calories	1534.3

Total Fat 88.8g	0%
Saturated Fat 30.2g	0%
Polyunsaturated Fat 5.0g
Cholesterol 117.9mg	0%
Sodium 4158.7mg	0%
Total Carbohydrate 122.4g	0%
Dietary Fiber 18.6g	0%
Total Sugars 24.9g
Protein 78.8g	0%

Vitamin D 19.5IU	0%
Calcium 1424.4mg	0%
Iron 10.2mg	0%
Potassium 3240.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 19.7%

Carbs: 30.5%