Portabellas with Leeks and Spinach
Elevate your weeknight dinner game with these savory Portabellas with Leeks and Spinach—an irresistible dish packed with earthy, wholesome flavors. This vegetarian recipe features hearty portabella mushroom caps stuffed with a luscious mixture of sautéed leeks, wilted spinach, garlic, and fragrant thyme. A crisp, golden breadcrumb and Parmesan topping adds both texture and richness, making every bite a delight. Perfect for a main course or a side dish, these stuffed mushrooms are baked to perfection in just 30 minutes and are as nutritious as they are satisfying. Whether you're hosting a dinner party or simply craving a vegetable-forward meal, this recipe will impress with its simple yet gourmet appeal. Keywords: stuffed portabella mushrooms, leeks and spinach recipe, vegetarian baked mushrooms, easy dinner idea, healthy side dish.
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Recipe Information
Ingredients
- 4 pieces large portabella mushroom caps
- 2 stalks leeks
- 4 cups fresh spinach leaves
- 3 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 cloves garlic
- 0.5 cups breadcrumbs
- 0.25 cups grated Parmesan cheese
- 1 tablespoon butter
- 1 teaspoon fresh thyme
Instructions
Preheat your oven to 375°F (190°C).
Clean the portabella mushroom caps by gently wiping them with a damp cloth. Remove the stems and scrape out the gills with a spoon to create space for the filling. Set aside.
Trim the dark green tops and root ends off the leeks, leaving only the white and light green parts. Slice them thinly into rounds and rinse thoroughly under cold water to remove any dirt or sand.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the leeks and sauté until softened, about 5-7 minutes.
Mince the garlic and add it to the skillet with the leeks. Cook for an additional 1-2 minutes until fragrant.
Add the spinach to the skillet and cook until wilted, about 3-4 minutes. Season the mixture with salt, black pepper, and fresh thyme. Remove from heat.
In a small bowl, combine the breadcrumbs and grated Parmesan cheese. In a separate skillet, melt the butter over medium heat, then stir in the breadcrumb mixture. Toast for 2-3 minutes until golden and fragrant.
Place the mushroom caps on a baking sheet lined with parchment paper. Drizzle the remaining 1 tablespoon of olive oil over the mushroom caps and lightly season with salt and pepper.
Fill each mushroom cap with the leek and spinach mixture, pressing gently to pack it in. Top each filled mushroom with the toasted breadcrumb mixture.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
Remove from the oven and let cool for a few minutes before serving. Enjoy your Portabellas with Leeks and Spinach!
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2566 mg | 112% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 19.2 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 467 mg | 36% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2298 mg | 49% | |
*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.
