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Tuscan Stuffed Portobello Mushrooms

These Easy Stuffed Portobello Mushrooms are loaded with Italian flavors! They make for an awesome vegetarian appetizer, hearty side, or easy main. Simply delicious!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 290 kcal
Course: Side Dish , Appetizer
Cuisine: Italian , American

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

    Cup of Yum
  1. Preheat the oven to 400F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the squeezed spinach to the chopping board and chop finely.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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

% 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.