Moosewood Italian Stuffed Portabellas
Indulge in the savory goodness of Moosewood Italian Stuffed Portabellas—a flavor-packed vegetarian dish that’s as satisfying as it is nutritious. These hearty Portobello mushroom caps are filled with a delectable blend of sautéed spinach, garlic, onion, breadcrumbs, Parmesan, and mozzarella, all seasoned with classic Italian herbs. Topped with marinara sauce and a golden, cheesy crust, these baked mushrooms offer the perfect balance of creamy, cheesy, and umami-rich flavors. Ready in just under an hour, this dish is ideal for weeknight dinners or an impressive vegetarian entrée for entertaining. Serve alongside a crisp green salad or crusty bread for the ultimate Italian-inspired feast.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium, finely diced Yellow onion
- 4 cups Spinach
- 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
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 cup Marinara sauce
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Clean the Portobello mushrooms by gently wiping the tops with a damp paper towel and removing the stems and gills with a spoon. Brush both sides with 2 tablespoons of olive oil and set aside.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and diced onion and sauté until fragrant and translucent, about 3 minutes.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and transfer the mixture to a large mixing bowl.
To the mixing bowl, add breadcrumbs, Parmesan cheese, half of the mozzarella cheese, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Mix well to combine.
Place the prepared mushroom caps on the baking sheet, gill-side up. Evenly divide the stuffing mixture among the mushrooms, pressing it down gently to fit.
Spread a spoonful of marinara sauce over the top of each stuffed mushroom, then sprinkle the remaining mozzarella cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving. Serve warm, perhaps with a side of salad or crusty bread.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 4452 mg | 194% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 30.6 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1443 mg | 111% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3042 mg | 65% | |
*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.
