Stuffed Portobello Mushrooms
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
2098 kcal
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Course
Side Dish, Main Course, Appetizer, Dinner
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Cuisine
Italian
Stuffed Portobello Mushrooms
Description
Stuffed Portobello Mushrooms are prepared by removing the stems and gills from large mushroom caps, which are then brushed with olive oil and seasoned with salt and Italian herbs. A filling made from garlic, chopped mushroom stems, spinach, and green onion is sautéed and mixed with ricotta cheese and breadcrumbs, then spooned into the hollowed caps topped with tomato slices. Baking softens the mushrooms and melds the flavors while crisping the top. The result is a balanced dish where the meaty mushrooms complement a creamy, herbaceous filling with a hint of tomato freshness.
The mushrooms bake at a moderate oven temperature, which ensures the filling cooks through without drying out. The breadcrumbs add a gentle crunch to the otherwise tender components. This dish works well as an appetizer, side, or light main course, offering a satisfying vegetarian option with layers of texture and flavor.
This recipe suggests careful mushroom cleaning to avoid toughness and advises on broiling or air frying for a browned top. Using a dry cloth or damp towel to clean mushrooms preserves their texture. Broiling should be monitored closely to prevent burning. For air fryer cooking, reduce baking time and then brown the topping separately, making this recipe adaptable to different kitchen appliances.
Ingredients
- 4 portobello mushrooms large
- 3 tablespoons extra virgin olive oil
- 1 1/4 teaspoons salt fine
- 2 teaspoons Italian seasoning
- 1 tomato sliced into rounds, medium
- 3 garlic minced, large cloves
- 2 cups baby spinach (packed), coarsely chopped
- 3 green onion coarsely chopped
- 1/2 cup ricotta cheese whole milk
- 1/4 cup breadcrumbs
Instructions
- Get ready. Preheat the oven to 350°F and line a baking sheet with aluminum foil or parchment paper.
- Prepare the mushrooms. Gently wash the mushrooms to remove any debris and carefully snap off the stems (save them for later). Use the side of a spoon to scrape out the gills of the mushroom caps, taking care to keep the mushrooms intact.
- Oil and season. Use a brush or your hands to coat the outer sides and edges of the mushrooms with about 1 tablespoon of olive oil. Place on the prepared baking sheet with the hollow sides facing up. Sprinkle with about 1/4 teaspoon of salt and 1/2 teaspoon of the Italian seasoning. Place a tomato slice on top of each mushroom cap. Set aside.
- Saute the vegetables. Coarsely chop the mushroom stems. In a medium skillet on medium-low heat, add 2 tablespoons of extra virgin olive oil. Once the oil begins to shimmer, add the garlic and stir constantly for 30 seconds before adding the chopped mushroom stems, spinach, and green onions. Add the remaining 1 teaspoon of salt. Cook until the spinach is wilted, about 5 minutes. Turn off the heat and set aside.
- Stuff and bake. In a small mixing bowl, mix together the ricotta cheese and remaining 1 1/2 teaspoons of Italian seasoning. Add the sautéed vegetables and stir to combine. Distribute the mixture evenly among each mushroom. Bake for 15 minutes.
- Finish and serve. After the time is up, remove from the oven, top with the breadcrumbs and a drizzle of extra virgin olive oil. Return to the oven and broil on low until the tops are golden brown, about 3 to 5 minutes. Let cool for 5 minutes before serving.
Notes
- Clean mushrooms gently with a dry or slightly damp towel to maintain texture.
- Remove stems by pushing them out with your thumb and scrape gills with a small spoon for hollowing.
- Broil on low until tops turn golden brown; watch carefully to avoid burning.
- To cook in an air fryer, reduce baking time to about 10 minutes, then add breadcrumbs and brown for 3 to 5 more minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2098 kcal
% Daily Value*
| Calories | 209.8kcal | 10% |
| Carbohydrates | 12.9g | 4% |
| Protein | 7.3g | 15% |
| Fat | 15.4g | 24% |
| Saturated Fat | 4.2g | 21% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 8.9g | 45% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 15.8mg | 5% |
| Sodium | 825.4mg | 34% |
| Potassium | 554.8mg | 12% |
| Fiber | 2.8g | 11% |
| Sugar | 3.7g | 7% |
| Vitamin A | 1907.6IU | 38% |
| Vitamin C | 10.8mg | 12% |
| Calcium | 124mg | 12% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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