Marinated Stuffed Portabella Mushrooms
Elevate your next appetizer or meatless main course with these irresistible Marinated Stuffed Portabella Mushrooms! Perfectly tender mushroom caps are infused with a tangy balsamic and herb marinade, then generously filled with a savory blend of sautéed spinach, sweet cherry tomatoes, melted mozzarella, and a touch of Parmesan for extra depth. The crispy breadcrumb topping adds a delightful crunch to every bite, while fresh basil provides a fragrant, bright finish. Quick and easy with just 20 minutes of prep, this oven-baked dish is as satisfying as it is elegant, making it an ideal choice for dinner parties, weeknight meals, or vegetarian feasts. Pair these stuffed mushrooms with a crisp green salad or your favorite side to create a show-stopping plate.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 3 cloves Garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Fresh spinach
- 1 cup Cherry tomatoes
- 1 cup Shredded mozzarella cheese
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese
- 2 tablespoons Fresh basil
Instructions
Clean the portabella mushrooms by removing the stems and gently scraping out the gills with a spoon. Set aside.
In a small bowl, whisk together 3 tablespoons of olive oil, balsamic vinegar, minced garlic, dried oregano, dried thyme, salt, and black pepper to create the marinade.
Place the mushroom caps in a shallow dish and pour the marinade over them. Cover and let them marinate for 15 minutes, flipping halfway through.
Preheat your oven to 375°F (190°C).
While the mushrooms marinate, heat 1 tablespoon of olive oil in a skillet over medium heat. Add fresh spinach and sauté until wilted, about 2 minutes.
Chop the cherry tomatoes and mix them in a bowl with the sautéed spinach, shredded mozzarella cheese, breadcrumbs, and grated Parmesan cheese. Stir well to combine.
Place the marinated mushrooms on a baking sheet lined with parchment paper, gill side up.
Spoon the filling into each mushroom cap, packing it down lightly.
Bake the stuffed mushrooms in the preheated oven for 18-20 minutes, or until the filling is golden and bubbly.
Remove from the oven and sprinkle with fresh chopped basil before serving.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4244 mg | 184% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 22.3 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1209 mg | 93% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2278 mg | 48% | |
*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.
