Stuffed Portobello Mushrooms

Elevate your appetizer game with these delectable Stuffed Portobello Mushrooms, a savory dish that's as stunning as it is satisfying. Perfectly roasted portobello caps serve as the base for a creamy, cheesy filling loaded with sautéed garlic, fresh spinach, and juicy cherry tomatoes. Topped with a golden crust of Parmesan and breadcrumbs, these mushrooms deliver a harmonious blend of textures and flavors in every bite. Seasoned with Italian herbs and finished with fresh parsley, this recipe pairs gourmet presentation with simple prep in just 20 minutes. Whether you're hosting a dinner party or craving a flavorful vegetarian main dish, these Stuffed Portobello Mushrooms are sure to impress. Bake them to perfection and serve as a show-stopping starter or side!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 3 tablespoons Olive oil
• 3 pieces Garlic cloves, minced
• 2 cups Fresh spinach, chopped
• 1 cup Cherry tomatoes, halved
• 4 ounces Cream cheese, softened
• 0.5 cup Parmesan cheese, grated
• 0.5 cup Breadcrumbs
• 1 teaspoon Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Clean the portobello mushrooms by removing the stems and scraping out the gills with a spoon, then wipe the caps with a damp cloth.

Step 3

Brush each mushroom cap with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Place them on a baking sheet lined with parchment paper, gill side up.

Step 4

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.

Step 5

Add the chopped spinach to the skillet and sauté until wilted, about 2-3 minutes.

Step 6

Stir in the cherry tomatoes and cook for another 2 minutes until the tomatoes start to soften.

Step 7

Remove the skillet from heat and mix in the cream cheese, stirring until well combined with the spinach and tomatoes.

Step 8

Add the grated Parmesan cheese, breadcrumbs, Italian seasoning, salt, and black pepper to the spinach mixture, stirring until everything is evenly incorporated.

Step 9

Spoon the filling into each portobello cap, dividing it evenly among the four mushrooms.

Step 10

Sprinkle additional Parmesan cheese and breadcrumbs on top of each filled mushroom for a crispier crust.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the tops are golden brown.

Step 12

Remove from the oven and let cool for a few minutes before garnishing with freshly chopped parsley.

Step 13

Serve immediately and enjoy your delightful stuffed portobello mushrooms!

Nutrition Facts

Serving size	(1025.9g)

Amount per serving	% Daily Value*
Calories	1362.5

Total Fat 100.1g	0%
Saturated Fat 39.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 165.5mg	0%
Sodium 4418.4mg	0%
Total Carbohydrate 84.2g	0%
Dietary Fiber 18.3g	0%
Total Sugars 23.2g
Protein 52.7g	0%

Vitamin D 1.5IU	0%
Calcium 783.1mg	0%
Iron 10.3mg	0%
Potassium 3371.3mg	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: 62.2%

Protein: 14.6%

Carbs: 23.3%