Description
Savory “Stuffed Portobello Mushrooms” bring Mediterranean flavors straight to your dinner table. Rich herb-infused filling nestled in meaty mushroom caps creates a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 large portobello mushrooms
- 1 cup (237 milliliters) fresh spinach, chopped
- 1 cup (150 grams) breadcrumbs
- 1 cup (100 grams) shredded mozzarella cheese
Vegetables and Aromatics:
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup (150 grams) cherry tomatoes, halved
Seasonings and Oils:
- 1/4 cup (25 grams) grated Parmesan cheese
- 2 tablespoons (30 milliliters) olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and meticulously clean portobello mushrooms, removing stems and delicately scraping out inner gills using a spoon to maximize filling potential.
- In a skillet, sauté onions in olive oil until translucent, then introduce minced garlic and cook briefly until aromatic. Incorporate spinach and cherry tomatoes, allowing spinach to wilt and tomatoes to soften while seasoning with dried oregano, salt, and pepper.
- Transfer sautéed vegetable mixture to a mixing bowl and integrate breadcrumbs, mozzarella, and Parmesan cheese, stirring thoroughly to create a harmonious filling.
- Arrange mushroom caps on a parchment-lined baking sheet, methodically filling each cap with the vegetable-cheese mixture, gently pressing to secure ingredients within the mushroom’s contour.
- Drizzle additional olive oil across the surface of stuffed mushrooms and transfer to the preheated oven, roasting for 20-25 minutes until mushrooms become tender and tops transform into a golden-brown crust.
- Remove from oven and allow mushrooms to rest momentarily, enabling flavors to settle before serving as an elegant appetizer or satisfying vegetarian entrée.
Notes
- Remove gills carefully to maximize stuffing space and prevent watery texture.
- Blot excess moisture from mushrooms with paper towels before filling to ensure crispy edges.
- Use fresh breadcrumbs for lighter, more delicate filling texture compared to store-bought versions.
- Customize filling by swapping mozzarella with goat cheese or adding roasted pine nuts for extra crunch.
- Experiment with protein alternatives like quinoa or diced chicken for different dietary preferences.
- Slice mushrooms thinly before serving to create elegant presentation and easier eating experience.
- Add fresh herbs like basil or thyme just before serving to enhance overall flavor profile.
- Select firm, smooth portobello mushrooms without blemishes for best cooking results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg