Stuffed Portobello Mushrooms
Elevate your appetizer game with these indulgent Stuffed Portobello Mushrooms, a flavor-packed dish combining hearty mushroom caps with a savory, creamy filling. Each large Portobello is generously stuffed with a blend of sautéed spinach, juicy cherry tomatoes, and tangy cream cheese, further enriched with Parmesan cheese and seasoned breadcrumbs for a perfect balance of texture and taste. Enhanced with aromatic garlic and Italian seasoning, then baked until golden and bubbling, these mushrooms make a stunning centerpiece for gatherings or a satisfying vegetarian entrée. Finished with a sprinkle of fresh parsley, this recipe is as elegant as it is easy, boasting a prep time of just 20 minutes and ideal for serving up to four. Perfect for anyone searching for stuffed mushroom recipes, vegetarian comfort food, or easy oven-baked dishes, these Stuffed Portobello Mushrooms deliver on both flavor and presentation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 2 cups Fresh spinach, chopped
- 1 cup Cherry tomatoes, halved
- 4 ounces Cream cheese, softened
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Clean the portobello mushrooms by removing the stems and scraping out the gills with a spoon, then wipe the caps with a damp cloth.
Brush each mushroom cap with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Place them on a baking sheet lined with parchment paper, gill side up.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Add the chopped spinach to the skillet and sauté until wilted, about 2-3 minutes.
Stir in the cherry tomatoes and cook for another 2 minutes until the tomatoes start to soften.
Remove the skillet from heat and mix in the cream cheese, stirring until well combined with the spinach and tomatoes.
Add the grated Parmesan cheese, breadcrumbs, Italian seasoning, salt, and black pepper to the spinach mixture, stirring until everything is evenly incorporated.
Spoon the filling into each portobello cap, dividing it evenly among the four mushrooms.
Sprinkle additional Parmesan cheese and breadcrumbs on top of each filled mushroom for a crispier crust.
Bake in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let cool for a few minutes before garnishing with freshly chopped parsley.
Serve immediately and enjoy your delightful stuffed portobello mushrooms!
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 4418 mg | 192% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 23.2 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 783 mg | 60% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3371 mg | 72% | |
*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.
