Mushroom Mountain
Elevate your dinner table with "Mushroom Mountain," a savory and sophisticated dish that showcases the earthy richness of roasted portobello mushrooms stacked like a culinary masterpiece. Featuring layers of creamy, herbed cream cheese, garlicky sautéed spinach, and a golden, Parmesan-infused breadcrumb topping, this vegetarian recipe is as indulgent as it is visually stunning. Finished with a drizzle of tangy balsamic glaze, this 35-minute dish is perfect for a cozy date night or a dinner party centerpiece. Packed with flavor and texture, Mushroom Mountain combines easy preparation with restaurant-quality results, making it a must-try for mushroom lovers everywhere.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 ounces Cream cheese
- 2 tablespoons, chopped Fresh parsley
- 0.5 teaspoon Garlic powder
- 4 cups Spinach
- 1 tablespoon Butter
- 0.5 cup Breadcrumbs
- 2 tablespoons, grated Parmesan cheese
- 2 tablespoons Balsamic glaze
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Brush the portobello mushroom caps with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place them gill-side up on the baking sheet and roast for 15 minutes.
Meanwhile, in a small bowl, mix the cream cheese, chopped parsley, garlic powder, and the remaining 1/4 teaspoon of black pepper. Set aside.
Heat a skillet over medium heat and add the butter. Once melted, add the spinach and cook until wilted, about 2-3 minutes. Season with a pinch of salt.
In the same skillet, add the remaining tablespoon of olive oil and breadcrumbs. Cook for 2-3 minutes until golden and crispy. Stir in the grated Parmesan cheese and transfer to a small bowl.
Once the mushrooms are roasted, remove them from the oven and let them cool slightly. Begin assembling by spreading a layer of the cream cheese mixture onto two of the mushroom caps.
Add a layer of the sautéed spinach on top of the cream cheese. Stack the remaining two mushroom caps on top to create 'mountains.'
Sprinkle the crispy breadcrumb mixture over the top of each mushroom stack.
Drizzle with balsamic glaze and serve warm. Enjoy your Mushroom Mountain!
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1608 mg | 70% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 17.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 327 mg | 25% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2034 mg | 43% | |
*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.
