Description
Deliciously stuffed Portobello mushrooms filled with cheese, spinach, and tomatoes, perfect as an appetizer or main course.
Ingredients
Scale
- 4 large Portobello Mushrooms (stems removed)
- 2 tbsp Olive Oil
- 2 cloves Garlic (minced)
- 1 cup Spinach (chopped)
- ½ cup Cherry Tomatoes (diced)
- ¼ cup Breadcrumbs
- ¼ cup Parmesan Cheese (grated)
- ½ cup Mozzarella Cheese (shredded)
- 1 tsp Italian Seasoning
- Salt & Pepper (to taste)
- Fresh Basil or Parsley (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
- Brush both sides of the Portobello mushrooms with olive oil, then place them gill-side up on the baking sheet and season with salt and pepper.
- Pour in 1 tablespoon of olive oil in a sauté pan over medium heat and add the minced garlic, letting it become fragrant.
- Toss in the chopped spinach and cook until it wilts down, then mix in the diced cherry tomatoes, breadcrumbs, grated Parmesan cheese, Italian seasoning, and an additional sprinkle of salt and pepper.
- Scoop the filling into each mushroom cap, packing it slightly and topping with shredded mozzarella cheese.
- Place the baking sheet in the oven and bake for 15–18 minutes until the mushrooms are tender and the cheese is golden and bubbly.
- Garnish with fresh basil or parsley before serving warm.
Notes
You can prepare the filling a day in advance. Air frying yields a crispy exterior; adjust the setting to 350°F (175°C) and cook for 12-15 minutes.
Nutrition
- Serving Size: 1 mushroom
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg