Description
Deliciously stuffed portobello mushrooms filled with spinach, cherry tomatoes, and topped with melty cheese.
Ingredients
Scale
- 4 large Portobello Mushrooms (stems removed)
- 2 tbsp Olive Oil
- 2 cloves Garlic (minced)
- 1 cup Spinach (chopped)
- ½ cup Cherry Tomatoes (diced)
- ¼ cup Breadcrumbs
- ¼ cup Parmesan Cheese (grated)
- ½ cup Mozzarella Cheese (shredded)
- 1 tsp Italian Seasoning
- Salt & Pepper to taste
- Fresh Basil or Parsley (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
- Brush both sides of the mushrooms with olive oil and season with salt and pepper, placing them gill-side up on the baking sheet.
- Combine garlic with 1 tablespoon olive oil in a sauté pan over medium heat; sauté for about 1 minute until fragrant. Add spinach and stir until wilted.
- Fold in cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, and salt and pepper.
- Generously stuff each mushroom cap with the filling and top with mozzarella cheese.
- Bake for 15–18 minutes until the mushrooms are tender and the cheese is melted and golden.
- Garnish with fresh herbs and serve warm.
Notes
You can prep the mushrooms ahead of time and refrigerate them until it’s time to bake. For a crispy texture, try using an air fryer.
Nutrition
- Serving Size: 1 mushroom
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg