Italian Stuffed Portobellos
Savor the rich and hearty flavors of Italy with this crowd-pleasing recipe for Italian Stuffed Portobellos. These large, meaty mushroom caps are filled with a medley of fresh spinach, juicy cherry tomatoes, savory breadcrumbs, and a perfect blend of Parmesan and mozzarella cheeses, all seasoned with fragrant Italian herbs. The mushrooms are roasted to tender perfection, creating a satisfying, low-carb dish that’s as wholesome as it is indulgent. Ready in just 40 minutes, this recipe is ideal for vegetarian weeknight dinners or elegant appetizers at dinner parties. Finished with a touch of fresh basil, these stuffed Portobello mushrooms are a delicious celebration of Italian-inspired comfort food.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 3 cloves, minced Garlic
- 4 cups, fresh Spinach
- 1 cup, halved Cherry tomatoes
- 1 cup Breadcrumbs
- 0.5 cup, grated Parmesan cheese
- 1 cup, shredded Mozzarella cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped Fresh basil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the Portobello mushroom caps by gently wiping them with a damp paper towel and remove the stems. Scoop out the gills with a spoon if desired.
Brush the mushroom caps on both sides with 2 tablespoons of olive oil, then place them on the prepared baking sheet, gill side up. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the fresh spinach to the skillet and cook until it wilts, about 2-3 minutes. Stir in the halved cherry tomatoes and cook for an additional 2 minutes. Remove from heat.
In a medium bowl, combine the cooked spinach and tomatoes, breadcrumbs, grated Parmesan cheese, half the shredded mozzarella cheese, Italian seasoning, salt, and black pepper.
Spoon the mixture evenly into the prepared mushroom caps, pressing down gently to pack the filling.
Top each stuffed mushroom with the remaining shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown on top.
Remove the mushrooms from the oven and let them cool for 5 minutes. Garnish with chopped fresh basil before serving.
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 4159 mg | 181% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 24.9 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1424 mg | 110% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3240 mg | 69% | |
*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.
