Italian Stuffed Portabellas
Elevate your dinner game with these irresistible Italian Stuffed Portabellas, a perfect fusion of hearty, wholesome ingredients and bold Mediterranean flavors. Large, meaty portabella mushrooms are hollowed out and filled with a savory mixture of sautéed spinach, sun-dried tomatoes, and Italian-style breadcrumbs, all blended with Parmesan and mozzarella cheeses for a rich and creamy texture. A touch of fresh basil and a drizzle of optional balsamic glaze add a burst of freshness and tang, making this dish as vibrant as it is delicious. Baked to golden perfection in just 25 minutes, these stuffed mushrooms are an excellent vegetarian main course, appetizer, or side dish. Easy to prepare and loaded with flavor, they’re a surefire way to impress your guests or transform a weeknight meal into something extraordinary!
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Recipe Information
Ingredients
- 4 pieces Portabella mushrooms (large)
- 3 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 4 cups Spinach (fresh, chopped)
- 1 cup Sun-dried tomatoes (chopped)
- 1 cup Breadcrumbs (Italian style)
- 1 cup Parmesan cheese (grated)
- 1 cup Mozzarella cheese (shredded)
- 1 large Egg
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh basil leaves (chopped)
- 2 tablespoons Balsamic glaze (optional)
Instructions
Preheat your oven to 375°F (190°C).
Clean the portabella mushrooms by wiping them with a damp paper towel. Remove the stems and carefully scoop out the gills with a spoon to create a cavity for the filling. Brush both sides of the mushrooms with 2 tablespoons of olive oil and set aside.
In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for 1-2 minutes until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 3 minutes. Stir in the sun-dried tomatoes and cook for another 1 minute. Remove the skillet from heat.
In a large mixing bowl, combine the sautéed spinach and tomato mixture with the breadcrumbs, Parmesan cheese, half the mozzarella cheese, the egg, salt, black pepper, and chopped basil. Mix until fully incorporated.
Place the prepared mushroom caps on a baking sheet lined with parchment paper or lightly greased.
Spoon the filling mixture evenly into each mushroom cap, packing it gently.
Sprinkle the remaining mozzarella cheese on top of the stuffed mushrooms.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is golden and bubbly.
Remove the stuffed mushrooms from the oven and let them rest for 5 minutes. If desired, drizzle with balsamic glaze before serving.
Serve warm and enjoy your Italian Stuffed Portabellas!
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1709 mg | 74% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.5 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 941 mg | 72% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1208 mg | 26% | |
*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.
