Roasted Portobello Mushrooms Stuffed with Spinach and Tomatoes
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Roasted Portobello Mushrooms Stuffed with Spinach and Tomatoes
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 tbsp olive oil + a bit more for the mushrooms
- 1 cup of grape tomatoes
- Pinch of Crushed Red Pepper Flakes
- 5 oz baby spinach washed
- 1 tbsp balsamic vinegar
- 2 cloves of garlic minced
- Sea Salt and Freshly Cracked Pepper to taste
- 4 portobello mushroom caps stems and gills removed
- Italian seasoned panko crumbs to taste
- Parmesan Cheese shredded, to taste
- parsley chopped, to taste
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Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with foil, then coat it with cooking spray.
- Heat the olive oil in a sauté pan over medium heat. Add the grape tomatoes along with crushed red pepper flakes and cook, stirring occasionally, for 1-2 minutes.
- Add the washed spinach along with the balsamic vinegar and garlic, then season with sea salt and freshly cracked pepper to taste. Cook, stirring constantly, for 1 minute. Remove from the heat.
- Remove the gills from the inside of the mushrooms with a spoon, then rub a bit of olive oil on the inside and outside of each portobello. Season with sea salt and freshly cracked pepper, to taste.
- Spoon the spinach mixture evenly into each mushroom cap. Sprinkle each top with panko crumbs and a bit of Parmesan cheese.
- Place into the oven and roast for 15-20 minutes. Remove from the oven and let them cool for a few minutes.
- Place onto a serving plate, then sprinkle with a bit of fresh parsley on top. Serve immediately. Enjoy.
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