Name: Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 4 large portobello mushrooms; 2 tablespoons olive oil; 2 cloves garlic, minced; 2 cups fresh spinach, chopped; 1/2 cup breadcrumbs (panko recommended); 1/2 cup shredded cheese (parmesan or mozzarella); 1/4 cup cream cheese (optional); Salt and pepper, to taste; 1/2 teaspoon dried oregano; Fresh parsley for garnish

This Stuffed Portobello Mushrooms recipe is a delicious and satisfying vegetarian dinner. The meaty texture of the mushrooms is complemented by a savory filling of garlic, spinach, cheese, and breadcrumbs, making it a perfect dish for any occasion. It’s easy to prepare, customizable, and full of rich flavors.

Recipe Tips and Tricks:

Be sure to remove the gills from the mushrooms to prevent the filling from becoming soggy.
For a smoky flavor, try adding a dash of smoked paprika or a few drops of liquid smoke to the filling.
If you want a richer flavor, use cream cheese or ricotta in place of the regular cheese.
You can also grill the mushrooms for a smoky, outdoor flavor during the warmer months.

Why You’ll Love This Recipe:

These stuffed portobello mushrooms are incredibly versatile. Not only are they delicious and satisfying, but they also offer a healthy alternative to meat-heavy dishes. The mushrooms’ natural earthy flavor blends perfectly with the savory filling, providing a balanced and hearty meal that’s perfect for both vegetarians and meat-eaters alike. Plus, they’re easy to customize with your favorite ingredients, making them a great choice for a weeknight dinner or a special occasion.

Yield: Serves 4

Stuffed Portobello Mushrooms

These stuffed portobello mushrooms are an easy, flavorful, and healthy dinner option, filled with cheese, spinach, and breadcrumbs.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

4 large portobello mushrooms
2 tablespoons olive oil
2 cloves garlic, minced
2 cups fresh spinach, chopped
1/2 cup breadcrumbs (panko recommended)
1/2 cup shredded cheese (parmesan or mozzarella)
1/4 cup cream cheese (optional)
Salt and pepper, to taste
1/2 teaspoon dried oregano
Fresh parsley for garnish

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Mushrooms: Gently clean the portobello mushrooms with a damp cloth. Remove the stems and scrape out the gills with a spoon to make room for the stuffing.
Cook the Spinach: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute, then add the spinach and cook until wilted, about 3-4 minutes. Season with salt, pepper, and oregano.
Make the Stuffing: In a large bowl, mix the cooked spinach, breadcrumbs, shredded cheese, and cream cheese (if using). Stir until combined and add more salt and pepper to taste.
Stuff the Mushrooms: Brush the mushroom caps with the remaining tablespoon of olive oil. Spoon the stuffing mixture into the mushroom caps, pressing down gently to pack the filling.
Bake: Place the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, until the mushrooms are tender and the stuffing is golden brown.
Garnish and Serve: Garnish with fresh parsley and serve warm.

Notes

For a lighter version, skip the cream cheese and reduce the amount of breadcrumbs. You can also swap spinach for other leafy greens like kale or arugula for different flavors.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 242Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 29mgSodium 329mgCarbohydrates 14gFiber 2gSugar 3gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Portobello mushrooms: Choose large, firm mushrooms to hold the stuffing better. They should be clean with no signs of spoilage.
Spinach: Fresh spinach works best for this recipe, but frozen spinach can also be used after draining and squeezing out excess water.
Breadcrumbs: Use panko breadcrumbs for extra crunch, but regular breadcrumbs will work fine if you prefer a softer texture.
Cheese: You can experiment with different cheeses, such as mozzarella, feta, or goat cheese, for different flavors.
Herbs: Fresh herbs, such as thyme or basil, elevate the flavor of the stuffing and pair well with the mushrooms.

Variations and Substitutions:

Vegan Option: For a plant-based version, substitute the cheese with dairy-free cheese or nutritional yeast for a cheesy flavor.
Meat Lover’s Twist: Add cooked sausage or bacon crumbles to the filling for a heartier dish.
Gluten-Free Option: Use gluten-free breadcrumbs to make this recipe suitable for those with gluten sensitivities.
Additional Veggies: Feel free to add diced bell peppers, zucchini, or artichokes to the stuffing for extra flavor and nutrients.

Storage Options:

Refrigerator: Store any leftover stuffed mushrooms in an airtight container for up to 3 days. Reheat in the oven for the best texture.
Freezer: If you’d like to make this dish ahead of time, stuff the mushrooms and freeze them before baking. When ready to cook, bake directly from frozen, adding an extra 10-15 minutes to the cooking time.