Savory Stuffed Portabellas
Get ready to tantalize your taste buds with these Savory Stuffed Portabellas, a delightful vegetarian dish that's bursting with hearty, wholesome flavors. Large portabella mushroom caps are the perfect vessel for a savory filling of sautéed spinach, sweet cherry tomatoes, and a blend of two cheeses—mozzarella and Parmesan—for irresistible gooeyness. The addition of garlic, breadcrumbs, and fresh parsley creates a medley of textures and bold Mediterranean-inspired flavors. This quick and easy recipe comes together in just 45 minutes, making it ideal for weeknight dinners or an elegant appetizer for your next gathering. Serve these golden, cheesy stuffed mushrooms warm, and let their earthy richness shine as the star of the table.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cloves Garlic
- 3 cups Spinach
- 1 cup Cherry tomatoes
- 1 cup Breadcrumbs
- 1 cup Mozzarella cheese
- 0.5 cup Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Clean the portabella mushrooms with a damp paper towel and gently remove the stems. Using a spoon, scrape out the gills to create space for the filling. Lightly brush the caps with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon each of salt and black pepper. Set them aside on the prepared baking sheet.
Mince the garlic and set aside. Chop the spinach, cherry tomatoes, and mushroom stems into small pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the chopped mushroom stems, spinach, and cherry tomatoes to the skillet. Cook for 4-5 minutes, stirring frequently, until the vegetables soften and most of the moisture is cooked off.
Remove the skillet from heat and stir in the breadcrumbs, 3/4 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, the remaining salt and pepper, and 1 tablespoon of fresh parsley.
Spoon the filling evenly into each mushroom cap. Sprinkle the tops with the remaining mozzarella and Parmesan cheeses.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese on top is golden and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with the remaining parsley and serve warm.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 5306 mg | 231% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 23.7 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1398 mg | 108% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2799 mg | 60% | |
*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.
