Stuffed Portobello Mushrooms (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large Portobello mushrooms, stems removed
02 -
2 tbsp olive oil
03 -
2 cloves garlic, minced
04 -
1 cup spinach, chopped
05 -
½ cup cherry tomatoes, diced
06 -
¼ cup breadcrumbs
07 -
¼ cup Parmesan cheese, grated
08 -
½ cup mozzarella cheese, shredded
09 -
1 tsp Italian seasoning
10 -
Salt, to taste
11 -
Pepper, to taste
12 -
Fresh basil or parsley, for garnish (optional)
# Instructions:
01 -
Preheat your oven to 190°C (375°F). Lightly grease a baking sheet.
02 -
Brush both sides of the mushrooms with olive oil and place them gill-side up on the baking sheet. Season with a pinch of salt and pepper.
03 -
In a pan over medium heat, sauté the minced garlic in 1 tablespoon of olive oil for about 1 minute. Add the chopped spinach and cook until wilted. Remove from heat and mix in cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, and a pinch of salt and pepper.
04 -
Spoon the filling evenly into each mushroom cap. Sprinkle shredded mozzarella cheese on top.
05 -
Bake for 15–18 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
06 -
Garnish with fresh basil or parsley and serve warm.