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Roasted Portobello Mushrooms Stuffed with Spinach and Tomatoes

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees. Line a baking sheet with foil, then coat it with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the spinach mixture evenly into each mushroom cap. Sprinkle each top with panko crumbs and a bit of Parmesan cheese.
  6. Place into the oven and roast for 15-20 minutes. Remove from the oven and let them cool for a few minutes.
  7. Place onto a serving plate, then sprinkle with a bit of fresh parsley on top. Serve immediately. Enjoy.