Description
Indulge in these savory stuffed portabella mushrooms, bursting with flavor and perfect for any occasion, from cozy dinners to festive gatherings.
Ingredients
Scale
- 4 large portabella mushrooms
- 2 tsp olive oil
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup seasoned breadcrumbs
- 1 tsp Italian herbs (oregano and basil)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portabella mushrooms with a damp cloth. Remove the stems and scrape out the gills with a spoon.
- In a skillet over medium heat, warm olive oil. Add minced garlic and chopped spinach; sauté until fragrant and wilted (about 3-4 minutes).
- In a bowl, mix together softened cream cheese, sautéed spinach mixture, grated Parmesan cheese, breadcrumbs, Italian herbs, salt, and pepper until well combined.
- Generously fill each mushroom cap with the stuffing mixture.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown.
Notes
- Feel free to customize the filling by adding ingredients like diced bell peppers or different cheeses for extra flavor.
- Bake mushrooms upside down initially to allow moisture to escape before stuffing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom (approximately 150g)
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg