Description
Indulge in these delectable stuffed Portobello mushrooms, filled with a creamy mixture of spinach, garlic, and Parmesan cheese. Perfect for any occasion, they are easy to prepare and packed with flavor. Whether as an impressive appetizer or a satisfying main course, these mushrooms are sure to be a hit at your next gathering!
Ingredients
Scale
- 4 large Portobello mushrooms
- 8 oz cream cheese (softened)
- 2 cups fresh baby spinach (chopped)
- 2 cloves garlic (minced)
- 1 cup grated Parmesan cheese
- 1 cup seasoned breadcrumbs
- 2 tsp Italian herbs (dried)
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the Portobello mushrooms and remove the stems to create space for stuffing.
- In a skillet, heat olive oil over medium heat; sauté minced garlic until fragrant (about 30 seconds). Add chopped spinach and cook until wilted (approximately 2 minutes).
- In a mixing bowl, combine softened cream cheese, sautéed spinach-garlic mixture, grated Parmesan, dried Italian herbs, and breadcrumbs. Mix until well combined.
- Generously fill each mushroom cap with the stuffing mixture.
- Place stuffed mushrooms on the prepared baking sheet and drizzle lightly with olive oil. Bake for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed Portobello mushroom (approximately 160g)
- Calories: 230
- Sugar: 3g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
Keywords: Feel free to customize your filling by adding sun-dried tomatoes or swapping cheeses for different flavors. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F (175°C) for about 10-15 minutes.