Dreamy Stuffed Portabellas Vegetarian
Get ready to indulge in a hearty, flavor-packed vegetarian delight with these Dreamy Stuffed Portobello Mushrooms! These meaty mushroom caps are generously filled with a creamy, cheesy mixture of spinach, cream cheese, mozzarella, and Parmesan, then topped with crisp, golden breadcrumbs for the ultimate textural contrast. Sautéed garlic and fresh parsley elevate the dish with aromatic freshness, while a perfectly balanced blend of salt and pepper ensures every bite is bursting with flavor. Perfect as a comforting main course or an elegant appetizer, this recipe is easy to prepare in under 40 minutes and bakes to bubbly perfection in your oven. Whether you're looking for a crowd-pleasing vegetarian dinner or a show-stopping side dish, these stuffed portobellos will bring irresistible satisfaction to your table.
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Recipe Information
Ingredients
- 4 pieces Large portobello mushrooms
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 3 cups Fresh spinach, chopped
- 4 ounces Cream cheese, softened
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 0.5 cup Bread crumbs (preferably panko)
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the mushrooms by removing the stems and gently scraping out the gills with a spoon. Wipe the caps clean with a damp paper towel, then brush them lightly with 1 tablespoon of olive oil. Arrange the mushroom caps on the prepared baking sheet, gill-side up.
In a skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook, stirring frequently, until wilted (about 2-3 minutes). Remove from heat and let the mixture cool slightly.
In a mixing bowl, combine the cooked spinach and garlic, softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, bread crumbs, chopped parsley, salt, and pepper. Stir until the mixture is well blended.
Spoon the stuffing mixture evenly into the mushroom caps, pressing gently to pack it in.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with additional parsley if desired, and serve warm.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 4410 mg | 192% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 16.8 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1405 mg | 108% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2740 mg | 58% | |
*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.
