Portabellas Florentine
Elevate your vegetarian menu with these irresistible Portabellas Florentine—juicy, meaty portabella mushroom caps stuffed with a creamy blend of sautéed spinach, cream cheese, parmesan, and a hint of nutmeg for a touch of warmth and depth. Topped with golden, bubbly mozzarella and crispy breadcrumbs, these baked delights are as satisfying as they are elegant. Perfect as a hearty appetizer or a light main course, this recipe comes together in just 45 minutes, making it ideal for weeknight dinners or entertaining guests. Garnish with fresh parsley for a burst of color and flavor, and watch as these nutrient-packed mushroom bites steal the spotlight.
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Recipe Information
Ingredients
- 4 pieces large portabella mushrooms
- 6 cups fresh spinach
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 cup cream cheese, softened
- 0.5 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 0.25 teaspoon nutmeg, ground
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.33 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Clean the portabella mushrooms by wiping the caps with a damp paper towel. Remove the stems and scrape out the gills with a spoon to create space for the stuffing.
Drizzle 1 tablespoon of olive oil over the mushroom caps and season them lightly with a pinch of salt and pepper. Arrange them cap-side down on a baking sheet lined with parchment paper.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Sauté the minced garlic for 1-2 minutes, until fragrant.
Add the fresh spinach to the skillet in batches, stirring frequently, until wilted. This should take about 3-4 minutes. Remove from heat and let the spinach cool slightly.
In a mixing bowl, combine the cooked spinach, cream cheese, parmesan cheese, half of the shredded mozzarella, nutmeg, salt, and pepper. Stir until well mixed.
Spoon the spinach mixture evenly into the prepared mushroom caps, pressing lightly to ensure the filling stays in place.
Sprinkle the stuffed mushrooms with the remaining mozzarella cheese and the breadcrumbs.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown and bubbly.
Remove from the oven, let cool for a few minutes, and garnish with fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 4061 mg | 177% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 21.2 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1712 mg | 132% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1889 mg | 40% | |
*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.
