Description
These Stuffed Portobello Mushrooms are the ultimate savory bite — juicy, hearty, and packed with rich flavor. Filled with a delicious mixture of garlic, spinach, breadcrumbs, and cheese, they’re perfect as a main course or a stunning appetizer.
Ingredients
4 large portobello mushrooms, stems removed
2 tbsp olive oil
2 garlic cloves, minced
1 small onion, finely chopped
2 cups fresh spinach, chopped
1/4 cup sun-dried tomatoes, chopped
1/2 cup breadcrumbs
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tbsp balsamic vinegar
Salt and black pepper, to taste
Fresh parsley, for garnish
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Clean portobello mushrooms with a damp paper towel and remove the stems. Brush both sides with olive oil and place gill-side up on the baking sheet.
3. In a skillet, heat 1 tbsp olive oil over medium heat. Add onion and garlic; sauté for 2–3 minutes until fragrant.
4. Add spinach and cook until wilted, about 2 minutes. Stir in sun-dried tomatoes, breadcrumbs, mozzarella, Parmesan, balsamic vinegar, salt, and pepper. Mix until combined.
5. Spoon the filling evenly into each mushroom cap.
6. Bake for 20 minutes, until the mushrooms are tender and the filling is golden brown.
7. Garnish with fresh parsley and serve warm.
Notes
Add cooked quinoa or chopped walnuts to the filling for extra texture.
For a vegan version, use dairy-free cheese and olive oil instead of butter.
Serve with a side salad or roasted veggies for a complete meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 260
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Keywords: stuffed portobello mushrooms, vegetarian dinner, savory stuffed mushrooms, easy appetizer, cheesy mushrooms