Stuffed Portobello Mushrooms
User Reviews
4.6
Stuffed Portobello Mushrooms
Description
Large portobello mushroom caps are hollowed by removing stems and baked briefly to release moisture, then patted dry to prevent sogginess. A filling is prepared by sautéing chopped onion, garlic, green bell pepper, and spinach until softened. Chopped tomato, crumbled goat cheese, mushroom stems, hot sauce, and breadcrumbs are incorporated to create a balanced, flavorful stuffing. Seasoning with salt and black pepper enhances the taste.
The mushroom caps are evenly filled with this mixture and topped with shredded mozzarella cheese before baking until the cheese melts and is lightly browned. The result is a combination of tender mushroom with a creamy, savory filling accented by the slight heat of hot sauce and richness from the cheeses.
These mushrooms can be served as an appetizer, side, or light main. They freeze well before baking, allowing preparation ahead of time without loss of texture or flavor.
Cleaning mushrooms with a brush avoids water absorption, and removing excess moisture after baking is key to preventing sogginess.
Ingredients
- 4 large portobello mushrooms or 8 smaller ones
- 1 tablespoon olive oil
- ½ medium onion chopped
- 4 cloves garlic minced
- ½ medium green bell pepper chopped
- 2 cups spinach chopped
- 4 tomato chopped, cocktail
- ¼ cup goat cheese crumbled
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 tablespoon hot sauce Frank's
- ½ cup breadcrumbs
- ½ cup mozzarella cheese shredded
Instructions
- Prep the oven: Preheat oven to 400°F.
- Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
- Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.
- Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
- Bake: Bake for 10 minutes or until the cheese melts.
Notes
- Use large mushrooms with enough cavity for stuffing after stem removal.
- Clean mushrooms with a brush rather than soaking in water to avoid sogginess.
- Remove excess water released by mushrooms after baking by blotting with paper towels.
- Store leftovers in an airtight container in the fridge for 5 to 7 days.
- You can freeze the stuffed mushrooms before baking for up to 3 months in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1mushroom | |
| Calories | 221kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 539mg | 22% |
| Potassium | 718mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 9532IU | 191% |
| Vitamin C | 25mg | 28% |
| Calcium | 231mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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