Stuffed Portobello Mushrooms
User Reviews
5.0
66 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
255 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Portobello Mushrooms
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These vegetarian stuffed portobello mushrooms are a healthy recipe packed with baby spinach, marinara, and topped with mozzarella cheese.
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Ingredients
- 4 large portobello mushroom caps 4-6" in diameter
- 3 tablespoons extra-virgin olive oil divided
- kosher salt and black pepper
- 1 small yellow onion diced (or 1/2 large)
- 2 cups baby spinach
- 2 cloves garlic chopped
- 1 cup marinara sauce
- 1/4 cup breadcrumbs
- 1 teaspoon dried oregano
- 1 cup shredded Mozzarella cheese
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Instructions
- Preheat your oven to 425 degrees F. Arrange a wire baking rack inside a rimmed baking sheet (lined with foil, if desired).
- Wash the portobello mushrooms off and dry with clean paper towels. Use a paring knife to slice the stems off, and use your hands to pull off any soft parts of the mushroom along the edge that overlaps the gills. Reserve these parts.
- Place the mushrooms stem side down on the rack in the baking sheet. Brush with 1/2 tablespoon of olive oil and season with salt and pepper. Turn them stem side up and repeat on the other side with the remaining 1/2 tablespoon olive oil. Roast in preheated oven for 20 minutes.
- While the mushrooms are roasting, chop up the stems and any other scraps from the mushrooms. Sauté the onion and chopped mushroom in 1 tablespoon of the olive oil in a medium skillet over medium-high heat with a pinch of salt and pepper until softened and starting to brown (about 3 minutes). Add the baby spinach and sauté until wilted (about 1 minute). Add the chopped garlic and sauté until fragrant (about 1 minute). Add the marinara sauce (1 cup) and stir together. Turn off heat.
- In a small bowl, mix together the breadcrumbs (1/4 cup), remaining 1 tablespoon of olive oil, dried oregano (1 teaspoon), and a pinch of salt and pepper.
- Remove mushrooms from oven. You may notice pools of liquid inside each cap. Use a paper towel held by tongs to press down in each cap to absorb as much liquid as you can.
- Divide the marinara mixture evenly into each mushroom cap, followed by 1/4 cup of mozzarella cheese on each. Sprinkle each evenly with the breadcrumb mixture.
- Continue baking at 425 degrees F for 10-15 more minutes, until cheese is melted and breadcrumbs are toasted. Serve hot.
Equipments used:
Notes
- For a lower carb version, omit the breadcrumbs and top with fresh grated parmesan cheese and sprinkle with oregano before baking. Or, top with pepperoni or a low carb alternative, like crumbled pork rinds.
- For a gluten-free version, use gluten-free breadcrumbs.
- For a vegan version, use your favorite vegan cheese substitute for the mozzarella.
- Make it ahead: bake the mushrooms and assemble them as directed and store in the refrigerator for up to three days. Bake for a few more minutes straight from the fridge so they warm through the whole way.
Nutrition Information
Show Details
Serving
1stuffed mushroom
Calories
255kcal
(13%)
Carbohydrates
16g
(5%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Cholesterol
22mg
(7%)
Sodium
567mg
(24%)
Potassium
667mg
(19%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1861IU
(37%)
Vitamin C
11mg
(12%)
Calcium
196mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1stuffed mushroom | |
| Calories | 255kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 567mg | 24% |
| Potassium | 667mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1861IU | 37% |
| Vitamin C | 11mg | 12% |
| Calcium | 196mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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