Portabellas Stuffed with Spinach and Blue Cheese
Elevate your appetizer game or create a stunning vegetarian main course with these delectable Portabellas Stuffed with Spinach and Blue Cheese. This recipe combines hearty portabella mushroom caps with a rich, savory stuffing featuring sautéed garlic, wilted spinach, crumbly blue cheese, and a touch of Parmesan for a perfect umami balance. A crunchy breadcrumb topping crisps beautifully in the oven, creating a delightful contrast to the tender mushrooms. Quick to prepare and oven-baked to golden perfection, these stuffed mushrooms are not only packed with flavor but also loaded with nutrients. Garnished with fresh parsley, they’re ideal for dinner parties or a cozy weeknight treat. Whether served as a crowd-pleasing appetizer or a wholesome entrée, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 2 minced Garlic cloves
- 4 cups (packed) Fresh spinach
- 0.5 cup (crumbled) Blue cheese
- 0.5 cup Breadcrumbs
- 0.25 cup (grated) Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon (chopped, for garnish) Fresh 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 portabella mushrooms and set them aside. Using a spoon, gently scrape out the gills from the underside of the mushrooms and discard them.
Brush the mushroom caps on both sides with 1 tablespoon of olive oil, then place them on the prepared baking sheet with the hollowed side facing up.
Finely chop the mushroom stems. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and chopped stems, and sauté for 2-3 minutes until softened and fragrant.
Add the fresh spinach to the skillet, cooking until wilted, about 3-4 minutes. Remove the skillet from the heat and allow the mixture to cool slightly.
In a mixing bowl, combine the cooked spinach and mushroom stem mixture with the crumbled blue cheese, breadcrumbs, Parmesan cheese, salt, and black pepper. Stir until evenly combined.
Spoon the spinach and blue cheese mixture into the mushroom caps, dividing it equally among the four mushrooms. Press the mixture down gently to pack it in.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top.
Remove the mushrooms from the oven and let them cool for a minute or two. Garnish with freshly chopped parsley before serving.
Serve warm as an appetizer or main dish. Enjoy!
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 3102 mg | 135% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 13.9 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 751 mg | 58% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1998 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.
