Description
Indulge in these hearty, savory portobello mushrooms, a perfect vegetarian main course that pairs tender, earthy caps with a rich, creamy spinach and cheese filling. By pre-roasting the mushrooms to remove excess moisture, we achieve a perfectly firm base topped with a golden, melted crust of mozzarella and parmesan. This dish is an elegant, nutrient-dense option that delivers professional culinary results with minimal effort, making it ideal for a light dinner or a sophisticated side.
Ingredients
4 large portobello mushrooms, stems and gills removed
4 cups fresh spinach, roughly chopped
1 cup mozzarella cheese, shredded (low moisture)
1/2 cup parmesan cheese, freshly grated
3 cloves garlic, minced
2 tbsp extra virgin olive oil
1/4 cup panko breadcrumbs
Instructions
Preheat your oven to 400°F (200°C).
Clean the mushroom caps with a damp cloth and remove stems and gills.
Brush the caps lightly with olive oil on both sides and place on a baking sheet; roast for 10 minutes to release moisture.
While mushrooms roast, sauté the minced garlic in a pan over medium heat for one minute.
Add chopped spinach to the garlic and cook until wilted; drain any excess liquid well.
In a bowl, mix the wilted spinach, mozzarella, and half of the parmesan.
Stuff the roasted mushroom caps with the spinach and cheese mixture.
Top with the remaining parmesan and panko breadcrumbs.
Bake for an additional 10 minutes or until the cheese is melted and bubbling.
Notes
Ensure you thoroughly drain the spinach after wilting to keep the mushroom caps from becoming soggy. You can add a pinch of red pepper flakes for a subtle heat. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Roasting
- Cuisine: Mediterranean Inspired
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 210
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 30mg