Natale Stuffed Portobellos
Elevate your holiday table with the irresistible flavor of Natale Stuffed Portobellos, a perfect blend of hearty Portobello mushrooms and festive Italian-inspired ingredients. These savory mushroom caps are filled with a rich mixture of sautéed garlic spinach, sun-dried tomatoes, creamy ricotta, and Parmesan cheese, all seasoned with fragrant Italian herbs. Topped with golden breadcrumbs and baked to perfection, they’re an elegant yet easy-to-make dish that’s ready in just 45 minutes. Whether served as a stunning vegetarian main course or a flavorful appetizer, these stuffed Portobellos are a crowd-pleaser bursting with warm, comforting holiday vibes. Don’t forget the sprinkle of fresh parsley for a bright, aromatic finishing touch!
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Recipe Information
Ingredients
- 6 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 cloves (minced) Garlic
- 4 cups (fresh, chopped) Spinach
- 0.5 cups (chopped) Sun-dried tomatoes
- 1 cup Ricotta cheese
- 0.75 cups (grated) Parmesan cheese
- 1 teaspoon Italian seasoning
- 0.5 cups Breadcrumbs
- 1 large Egg
- 2 tablespoons (chopped, for garnish) Parsley
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Carefully remove the stems from the Portobello mushrooms and use a spoon to scrape out the dark gills. Brush each mushroom cap with 2 tablespoons of olive oil and sprinkle with half the salt and pepper. Place them gill-side up on the prepared baking sheet.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Stir in the sun-dried tomatoes and cook for an additional 1-2 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked spinach mixture, ricotta cheese, 1/2 cup of Parmesan cheese, Italian seasoning, breadcrumbs, egg, and the remaining salt and pepper. Stir until all ingredients are evenly incorporated.
Spoon the filling mixture into the mushroom caps, packing it gently but firmly. Sprinkle the tops with the remaining Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let cool for 5 minutes. Sprinkle the stuffed mushrooms with chopped parsley before serving.
Serve warm as a festive appetizer or a satisfying vegetarian main course.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 4273 mg | 186% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 31.8 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1900 mg | 146% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5109 mg | 109% | |
*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.
