Description
These stuffed portobello mushrooms are a flavorful and hearty vegetarian dish perfect for a satisfying meal. Filled with a savory blend of spinach, bell peppers, onions, garlic, and a rich mix of cheeses, then baked to perfection with a golden cheesy topping. This recipe offers a delightful balance of textures and tastes, making it a great option for lunch, dinner, or even a special occasion.
Ingredients
Scale
For the Mushrooms
- 4 large portobello mushrooms (4-6 inches in diameter)
- 2 tablespoons olive oil (divided)
For the Filling
- 2 cups spinach
- ½ cup red bell pepper, diced
- ¼ cup red onion, diced
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup parmesan cheese
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ½ cup tomatoes, diced
- ¼ cup breadcrumbs
- ¼ cup fresh parsley, chopped (plus 1 tablespoon reserved for garnish)
- ¼ cup mozzarella cheese, shredded
For Garnish
- 1 tablespoon fresh parsley or fresh herbs of choice
- Diced tomatoes or red bell peppers
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s hot and ready for baking the mushrooms.
- Prepare Mushrooms: Wipe the portobello mushrooms clean with a damp towel to remove any dirt. Twist off and discard the stems, then gently scrape out the dark gills from under the caps to create space for stuffing.
- Arrange Mushrooms: Place the cleaned mushroom caps upside down on a parchment-lined 9×13 inch baking sheet and set aside.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the spinach, diced red bell pepper, diced red onion, Italian seasoning, red pepper flakes, salt, black pepper, and paprika. Cook for about 5 minutes until the spinach wilts. In the last 30 seconds, add the minced garlic and sauté briefly to release its aroma.
- Create Filling Mixture: To the sautéed vegetables, mix in the parmesan cheese, softened cream cheese, sour cream, diced tomatoes, breadcrumbs, and chopped parsley (reserve 1 tablespoon for garnish). Stir continuously for 1-2 minutes until the mixture is well combined and heated through.
- Stuff Mushrooms: Spoon the cheese and vegetable mixture evenly into each mushroom cap, filling them generously.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese on top of each stuffed mushroom for a deliciously melty finish.
- Bake Mushrooms: Place the baking sheet with stuffed mushrooms in the middle rack of the oven and bake for 17 minutes or until the mushroom caps begin to soften and the filling is bubbling.
- Baste Mushrooms: Using a pastry brush, coat the outside of each mushroom with the remaining 1 tablespoon of olive oil to enhance flavor and prevent drying. Return mushrooms to the oven and bake for an additional 5 minutes.
- Broil for Golden Finish: Switch the oven to broil on high. Broil the mushrooms for 1-2 minutes or until the mozzarella topping turns golden brown and slightly crisp. Watch carefully to avoid burning.
- Garnish and Serve: Remove the mushrooms from the oven and garnish with the reserved fresh parsley (or fresh basil) and diced red bell peppers or tomatoes. Serve warm for best taste.
Notes
- This recipe makes a delicious vegetarian main course packed with nutritious vegetables and rich cheeses.
- For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs.
- You can customize the stuffing with other vegetables or your favorite cheeses for variation.
- Ensure you do not overcook the mushrooms to keep them tender and juicy.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 447 kcal
- Sugar: 8 g
- Sodium: 1036 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 73 mg
