Portabellas Stuffed with Spinach and Blue Cheese
Elevate your appetizer game or create a stunning vegetarian main course with these delectable Portabellas Stuffed with Spinach and Blue Cheese. This recipe combines hearty portabella mushroom caps with a rich, savory stuffing featuring sautéed garlic, wilted spinach, crumbly blue cheese, and a touch of Parmesan for a perfect umami balance. A crunchy breadcrumb topping crisps beautifully in the oven, creating a delightful contrast to the tender mushrooms. Quick to prepare and oven-baked to golden perfection, these stuffed mushrooms are not only packed with flavor but also loaded with nutrients. Garnished with fresh parsley, they’re ideal for dinner parties or a cozy weeknight treat. Whether served as a crowd-pleasing appetizer or a wholesome entrée, this recipe is sure to impress!
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Ingredients
- 4 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 2 minced Garlic cloves
- 4 cups (packed) Fresh spinach
- 0.5 cup (crumbled) Blue cheese
- 0.5 cup Breadcrumbs
- 0.25 cup (grated) Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon (chopped, for garnish) Fresh parsley
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2
Carefully remove the stems from the portabella mushrooms and set them aside. Using a spoon, gently scrape out the gills from the underside of the mushrooms and discard them.
Step 3
Brush the mushroom caps on both sides with 1 tablespoon of olive oil, then place them on the prepared baking sheet with the hollowed side facing up.
Step 4
Finely chop the mushroom stems. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and chopped stems, and sauté for 2-3 minutes until softened and fragrant.
Step 5
Add the fresh spinach to the skillet, cooking until wilted, about 3-4 minutes. Remove the skillet from the heat and allow the mixture to cool slightly.
Step 6
In a mixing bowl, combine the cooked spinach and mushroom stem mixture with the crumbled blue cheese, breadcrumbs, Parmesan cheese, salt, and black pepper. Stir until evenly combined.
Step 7
Spoon the spinach and blue cheese mixture into the mushroom caps, dividing it equally among the four mushrooms. Press the mixture down gently to pack it in.
Step 8
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top.
Step 9
Remove the mushrooms from the oven and let them cool for a minute or two. Garnish with freshly chopped parsley before serving.
Step 10
Serve warm as an appetizer or main dish. Enjoy!
Nutrition Facts
| Serving size | (790.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 942.5 |
| Total Fat 59.1g | 0% |
| Saturated Fat 22.3g | 0% |
| Polyunsaturated Fat 3.2g | |
| Cholesterol 72.9mg | 0% |
| Sodium 3101.7mg | 0% |
| Total Carbohydrate 69.4g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 13.9g | |
| Protein 43.6g | 0% |
| Vitamin D 47.4IU | 0% |
| Calcium 751.4mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1997.6mg | 0% |
Source of Calories