Print

Baked Stuffed Portobello Mushrooms

Print Recipe

Delicious baked stuffed portobello mushrooms filled with a savory blend of cheese, herbs, and vegetables, perfect for a healthy and satisfying meal.

Ingredients

Scale
  • 4 large portobello mushroom caps, stems removed and cleaned
  • 2 tbsp olive oil
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1 cup fresh spinach, chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • Salt and pepper to taste
  • 1 tsp dried Italian herbs

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Brush the portobello mushroom caps with olive oil, and season with salt and pepper.
  3. In a skillet over medium heat, sauté the onions, bell peppers, and garlic until softened, about 5 minutes.
  4. Add chopped spinach to the skillet and cook until wilted, about 2 minutes.
  5. Remove from heat and mix in mozzarella cheese, half of the Parmesan, breadcrumbs, and Italian herbs.
  6. Stuff each mushroom cap evenly with the vegetable and cheese mixture.
  7. Sprinkle the remaining Parmesan cheese over the stuffed mushrooms.
  8. Place the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the mushrooms are tender and the cheese is golden.
  9. Remove from oven and let cool slightly before serving.

Notes

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

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