Description
Deliciously baked stuffed portobello mushrooms loaded with a savory blend of sautéed spinach, bell peppers, garlic, and cheeses, topped with mozzarella for a golden finish. This hearty vegetarian dish is perfect as a main course and bursting with flavor and texture.
Ingredients
Scale
For the Mushrooms
- 4 large portobello mushrooms (4-6” in diameter)
- 2 tablespoons olive oil (divided)
For the Filling
- 2 cups of spinach
- ½ cup red bell pepper, diced
- ¼ cup red onion, diced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon each salt, black pepper, and paprika
- 4 garlic cloves, minced
- 1 cup parmesan cheese
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ½ cup tomatoes, diced
- ¼ cup breadcrumbs
- ¼ cup fresh parsley (plus 1 tablespoon for garnish)
- ¼ cup mozzarella cheese, shredded
- Diced tomatoes or peppers for garnish
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the stuffed mushrooms.
- Prepare Mushrooms: Wipe the mushrooms clean with a paper towel or damp cloth. Remove stems by twisting and discard them. Scrape out the dark gills to make space for the stuffing. Place mushrooms on a parchment-lined 9×13 sheet pan and set aside.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add spinach, diced red bell peppers, red onion, Italian seasoning, red pepper flakes, salt, black pepper, and paprika. Sauté for 5 minutes until spinach wilts, adding the minced garlic in the last 30 seconds.
- Make Filling: To the sautéed vegetables, add parmesan cheese, softened cream cheese, sour cream, diced tomatoes, breadcrumbs, and chopped parsley (reserve 1 tablespoon for garnish). Stir well for 1-2 minutes until fully combined and heated through.
- Stuff Mushrooms: Spoon the filling mixture evenly into each mushroom cap, then top each with shredded mozzarella cheese.
- Bake Mushrooms: Place the mushrooms on the middle rack and bake for 17 minutes or until tender.
- Baste with Oil and Bake More: Using a pastry brush, baste the outside of the mushrooms with the remaining 1 tablespoon of olive oil. Bake an additional 5 minutes to enhance moisture and flavor.
- Broil for Finish: Turn the oven to broil on high and broil mushrooms for 1-2 minutes until the cheese is golden brown and bubbly.
- Garnish and Serve: Remove from oven, garnish with reserved fresh parsley or fresh basil and diced red bell peppers. Serve warm as a filling vegetarian main dish.
Notes
- This recipe offers a cheesy and hearty vegetarian option packed with garlic, spinach, tomatoes, and bell peppers.
- For added flavor, you can substitute fresh herbs like basil or thyme as garnish.
- Make sure to remove mushroom gills to prevent a watery stuffing.
- Use freshly grated parmesan and mozzarella for best results.
- Serve these stuffed mushrooms warm for optimal taste and texture.
Nutrition
- Serving Size: 1 stuffed portobello 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
