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Baked Stuffed Portobello Mushrooms

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Deliciously hearty baked portobello mushrooms stuffed with a flavorful blend of cheeses, herbs, and breadcrumbs, perfect as a satisfying vegetarian main or side dish.

Ingredients

Scale
  • 4 large portobello mushroom caps, stems removed
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup fresh spinach, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup breadcrumbs
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Brush the portobello mushroom caps with olive oil and place them on a baking sheet, gill side up.
  3. In a skillet over medium heat, sauté onions and garlic in 1 tablespoon olive oil until translucent.
  4. Add chopped spinach and sun-dried tomatoes; cook until spinach wilts.
  5. Remove from heat and stir in breadcrumbs, mozzarella, Parmesan, parsley, salt, and pepper.
  6. Spoon the mixture evenly into each mushroom cap.
  7. Bake for 20-25 minutes until the mushrooms are tender and the topping is golden and bubbly.
  8. Remove from the oven and let cool slightly before serving.

Notes

For extra flavor, sprinkle red pepper flakes on top before baking or serve with a drizzle of balsamic glaze.

Find it online: https://cakesplustaste.com/baked-stuffed-portobello-mushrooms/