Print

Baked Stuffed Portobello Mushrooms

Print Recipe

These baked stuffed portobello mushrooms are a flavorful and hearty vegetarian dish, perfect as a main course or elegant appetizer.

Ingredients

Scale
  • 4 large portobello mushrooms, stems removed
  • 2 tablespoons olive oil, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup fresh spinach, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup breadcrumbs
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 teaspoon dried Italian herbs

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Brush the portobello mushrooms with 1 tablespoon olive oil and place on a baking sheet, gill side up.
  3. In a skillet, heat the remaining olive oil over medium heat. Sauté onion and garlic until softened, about 3-4 minutes.
  4. Add chopped spinach and sun-dried tomatoes to the skillet and cook until spinach wilts, about 2 minutes.
  5. Remove from heat and stir in breadcrumbs, mozzarella, Parmesan, Italian herbs, salt, and pepper.
  6. Spoon the mixture evenly into each portobello mushroom cap.
  7. Bake in the preheated oven for 20–25 minutes, or until mushrooms are tender and the topping is golden brown.
  8. Allow to cool for a few minutes before serving.

Notes

For an extra flavor boost, drizzle balsamic glaze over the mushrooms just before serving.

Find it online: https://foodiedishes.com/baked-stuffed-portobello-mushrooms/