Stuffed Portobello Mushrooms
User Reviews
5.0
3 reviews
Excellent
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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, Appetizer, Lunch, Dinner
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Cuisine
Italian, American, International
Stuffed Portobello Mushrooms
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Large portobello mushrooms filled with creamy boursin cheese, sautéed garlicky spinach, freshly sliced tomato, and then topped with a crispy parmesan panko breadcrumb topping. This Italian-style stuffed mushrooms recipe is easy to make for a perfect appetizer or all-in-one nutritious meal.
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Ingredients
- 4 large portobello mushrooms stems reserved and finely chopped
- 2 tbsp olive oil divided
- salt and pepper to taste
- 1 large tomato sliced into rounds
- 2 green onions finely diced, plus extra to garnish (optional)
- 4-5 garlic cloves minced
- 1 tsp Italian seasoning
- 16 oz fresh spinach
- 1 pack (5.2oz) Boursin Garlic & Fine Herbs
- ¼ cup seasoned panko breadcrumbs
- 1 tbsp grated Parmesan cheese
Instructions
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or foil.
- Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems; finely chop the stems and set them aside for later.
- Using the side of a spoon, carefully scrape out the gills (insides) of the mushroom caps and discard.
- Place the mushrooms on the baking sheet, gill side up. Brush the outer sides of the mushrooms with olive oil. Season with salt and pepper. Place a tomato slice on top of each mushroom. Set aside.
- In a skillet over medium-high heat, add 1 tablespoon olive oil. Add the green onion and minced garlic, sautéing until they become fragrant and translucent, about 1-3 minutes. Stir in the chopped mushroom stems, Italian seasoning, salt, and pepper to taste.
- Add the fresh spinach to the skillet and cook until it wilts, stirring occasionally, about 4-5 minutes.
- Turn off the heat and mix in the boursin cheese with the spinach mixture until well combined.
- Distribute the spinach and boursin mixture evenly into each mushroom, then bake in the oven for 12-15 minutes.
- Mix together the panko breadcrumbs and grated parmesan cheese. Remove the mushrooms from the oven and evenly top each with the breadcrumb mixture; drizzle over olive oil.
- Place the mushrooms back into the oven and broil about 3-4 minutes, until the tops are golden brown. Let cool slightly before serving. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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