Portabella Mushroom Bake
Indulge in the savory decadence of this Portabella Mushroom Bake, a perfect vegetarian comfort dish that's as satisfying as it is simple to prepare. Featuring hearty portabella mushroom caps filled with a flavorful mixture of golden breadcrumbs, Parmesan, and fresh herbs, this recipe takes baked mushrooms to the next level with an irresistibly gooey layer of melted mozzarella. The earthy mushrooms are brushed with olive oil and seasoned to perfection, creating a tender, juicy base for the crispy, cheesy topping. With just 15 minutes of prep time, this dish is an elegant yet effortless option for a main course or a hearty side dish. For an extra touch of gourmet flair, drizzle with balsamic glaze before serving. Whether paired with a crisp salad or roasted vegetables, this baked mushroom recipe is a must-try for flavor-packed vegetarian dining.
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Recipe Information
Ingredients
- 4 large Portabella mushroom caps
- 3 tablespoons Olive oil
- 3 large Garlic cloves, minced
- 0.5 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.75 cup Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Balsamic glaze (optional)
Instructions
Preheat your oven to 375°F (190°C).
Clean the portabella mushrooms by gently wiping the caps with a damp paper towel. Remove the stems and use a spoon to gently scrape out the gills for a better surface to hold the filling.
Brush the mushroom caps with 2 tablespoons of olive oil, seasoning them lightly with salt and pepper. Place them gill-side up on a baking sheet lined with parchment paper or lightly greased.
In a medium-sized mixing bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, 1 tablespoon of olive oil, parsley, thyme, salt, and black pepper. Mix thoroughly until the texture resembles damp sand.
Divide the breadcrumb mixture evenly among the mushroom caps, pressing it gently to form a compact layer.
Top the breadcrumb mixture with shredded mozzarella cheese, distributing it evenly over each mushroom cap.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender, the filling is golden, and the cheese is fully melted and bubbly.
Remove from the oven and let cool for 5 minutes. Drizzle with balsamic glaze, if desired, before serving.
Serve warm as a delightful vegetarian main course or as a side dish alongside a fresh salad or roasted vegetables.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.5 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 286 mg | 22% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 461 mg | 10% | |
*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.
