Description
These baked stuffed portobello mushrooms are a delicious and hearty vegetarian main dish, packed with a savory blend of spinach, garlic, tomatoes, bell peppers, and a rich mix of cheeses. Perfectly seasoned and baked to golden perfection, they make for a satisfying and flavorful meal.
Ingredients
Scale
Main Ingredients
- 4 large portobello mushrooms (4-6” in diameter)
- 2 tablespoons olive oil (divided)
- 2 cups spinach
- ½ cup red bell pepper (diced)
- ¼ cup red onion (diced)
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon each salt, black pepper and paprika
- 4 garlic cloves (minced)
- 1 cup parmesan cheese
- 4 ounces cream cheese (softened)
- ½ cup sour cream
- ½ cup tomatoes (diced)
- ¼ cup breadcrumbs
- ¼ cup fresh parsley
- ¼ cup mozzarella cheese (shredded)
- 1 tablespoon fresh parsley or fresh herbs of choice (for garnish)
- Diced tomatoes or peppers (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the mushrooms.
- Prepare Mushrooms: Wipe the mushrooms clean with a paper towel or damp cloth. Remove stems by twisting them off and discard. Scrape out dark gills to create more room for stuffing.
- Arrange Mushrooms: Place the cleaned mushrooms on a parchment-lined 9×13 sheet pan and set aside.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add spinach, red bell pepper, red onion, Italian seasoning, red pepper flakes, salt, black pepper, and paprika. Sauté for 5 minutes until spinach wilts. Add minced garlic during the last 30 seconds.
- Combine Stuffing: Stir in parmesan cheese, softened cream cheese, sour cream, diced tomatoes, breadcrumbs, and ¼ cup fresh parsley into the vegetable mixture. Cook 1-2 minutes until fully combined and heated through.
- Stuff Mushrooms: Spoon the prepared mixture evenly into each mushroom cap.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese over the stuffed mushrooms.
- Bake Mushrooms: Bake mushrooms on the middle oven rack for 17 minutes or until they begin to become tender.
- Baste and Continue Baking: Brush the outside of the mushrooms with the remaining 1 tablespoon olive oil and bake for an additional 5 minutes.
- Broil for Finish: Turn the oven to high broil and cook for 1-2 minutes until the tops are golden brown and bubbly.
- Garnish and Serve: Garnish with fresh parsley or basil and diced red bell peppers. Serve warm for best flavor.
Notes
- This recipe makes a hearty vegetarian main dish packed with nutritious ingredients and rich cheeses.
- Feel free to substitute fresh herbs like basil or oregano for parsley to vary the flavor.
- For a gluten-free option, substitute the breadcrumbs with gluten-free crumbs or omit entirely.
- Ensure mushrooms are wiped clean gently to preserve their texture without soaking them in water.
Nutrition
- Serving Size: 1 stuffed portobello mushroom
- Calories: 447 kcal
- Sugar: 8 g
- Sodium: 1036 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 73 mg
