Tuscan Stuffed Portobello Mushrooms
User Reviews
5.0
3 reviews
Excellent
Tuscan Stuffed Portobello Mushrooms
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These Easy Stuffed Portobello Mushrooms are loaded with Italian flavors! They make for an awesome vegetarian appetizer, hearty side, or easy main. Simply delicious!
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Ingredients
- 6 large portobello mushrooms cleaned, stems removed
- 12 ounces frozen spinach one bag, 10-12 oz, thawed
- 2 ounces sun-dried tomatoes chopped
- 8 ounces cream cheese softened
- 3/4 cup finely shredded Parmesan cheese divided
- 1/2 cup shredded Mozzarella cheese
- 1 large garlic clove minced
- Salt and freshly ground black pepper
- 1/3 cup Panko bread crumbs
- 1 teaspoon dried oregano
- 1 1/2 teaspoons olive oil
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Remove and discard the mushroom stems from the 6 large portobello mushrooms. Dry clean the mushrooms with the help of a brush or a clean paper towel to remove any dirt.
- Chop the 2 ounces sun-dried tomatoes and mince the 1 large garlic clove. Next, boil a small pot full of water. Add thawed 12 ounces frozen spinach in a colander and set it over the sink.
- As soon as the water boils, hold the colander firmly with a towel and carefully pour the boiling water over the spinach so it immediately wilts the leaves.
- Once the leaves are wilted, immediately run under cold running water to refresh the leaves. Squeeze the spinach in your hands to remove the excess water.
- Transfer the squeezed spinach to the chopping board and chop finely.
- In a bowl mix together spinach, sun-dried tomatoes, 8 ounces cream cheese, half of the 3/4 cup finely shredded parmesan cheese, 1/2 cup shredded mozzarella cheese, garlic, Salt and freshly ground black pepper.
- In another bowl prepare the topping; combine, the remaining half of the parmesan cheese, 1/3 cup panko bread crumbs, 1 teaspoon dried oregano, and 1 1/2 teaspoons olive oil. Stir until well combined.
- For assembling, spray the mushrooms with cooking oil spray and place the caps onto the prepared baking sheet. Spoon the cream cheese filling into the mushroom caps.
- Add a layer of topping on top and bake for 20-25 minutes until mushrooms are cooked through and the top is golden and crispy.
- Serve warm and enjoy!
Notes
- Use a preheated oven.
- Panko breadcrumbs are better than fresh. No need to go all out and make your own breadcrumbs because panko actually works better than freshly made, they crisp up perfectly!
- Don't forget to season the mushrooms. The stuffing will have seasoning but you want a pinch on the mushrooms too!
- Be sure to squeeze the excess moisture out of the spinach, to avoid a watery stuffing!
- If you want a spicy kick, try adding some red chili flakes to the breadcrumb topping.
- For an extra pop of freshness, add some fresh parsley on top of each mushroom.
Nutrition Information
Show Details
Calories
290kcal
(15%)
Carbohydrates
16g
(5%)
Protein
14g
(28%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Cholesterol
57mg
(19%)
Sodium
526mg
(22%)
Potassium
903mg
(26%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
7399IU
(148%)
Vitamin C
7mg
(8%)
Calcium
327mg
(33%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 57mg | 19% |
| Sodium | 526mg | 22% |
| Potassium | 903mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 7399IU | 148% |
| Vitamin C | 7mg | 8% |
| Calcium | 327mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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