Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms are a savory delight, perfect for both vegetarians and meat-lovers alike. These hearty mushroom caps serve as the perfect vessel for a flavorful stuffing made with a combination of spinach, onions, garlic, and tomatoes, all seasoned to perfection with a blend of Italian spices.

The recipe begins by preparing the mushroom caps, which are broiled until just tender, enhancing their natural earthy flavor. Meanwhile, a mixture of defrosted spinach, sautéed onions, and garlic is prepared, adding layers of depth and richness to the filling. The addition of diced tomatoes provides a burst of freshness, while grated Parmesan cheese contributes a nutty and salty note.

Once the mushroom caps are prepped and the filling is ready, the mushrooms are generously stuffed with the spinach mixture and topped with a sprinkle of shredded mozzarella cheese and breadcrumbs. Under the broiler, the cheese melts to gooey perfection while the breadcrumbs crisp up, creating a delectable golden crust.

To elevate the dish even further, a squeeze of fresh lemon juice adds a touch of brightness, enhancing the flavors and tying everything together beautifully. And for those warm summer days, grilling these stuffed mushrooms outdoors adds a delightful smoky char, making them an ideal addition to any barbecue spread.

For those looking to experiment with flavors, the recipe offers flexibility. Switching out the mozzarella cheese for feta creates a Greek-inspired version, perfect for those craving a tangy and briny twist.

Overall, these Stuffed Portobello Mushrooms are a versatile and satisfying dish, suitable for any occasion, whether it’s a cozy dinner at home or a summertime barbecue with friends and family. With their robust flavors and simple preparation, they’re sure to become a favorite in any recipe repertoire.

Servings 3

Ingredients

3 Large Portobello Mushroom Caps 4 medium

10 oz frozen spinach defrosted and squeezed to get the water out

1 small onion finely chopped

2 garlic cloves minced

3 to 4 small tomatoes diced

1/4 cup grated Parmesan Cheese Blue 4 points

1/4 cup part skim reduced fat shredded Vegan Mozzarella Cheese Blue 2 points

1 tsp Italian flavored breadcrumbs

1 tsp kosher salt

1/4 tsp black pepper

1/2 tsp basil

1/8 tsp red pepper flakes

Olive oil cooking spray

Instructions

1)Preheat the broiler on high/ Use middle oven rack/Line baking sheet with foil.

2)Wipe mushrooms with damp paper towel/Carefully snap off stem/Scrape out the gills gently using a spoon.

3)Spray both sides of the mushroom caps with olive oil and sprinkle with some kosher salt and black pepper.

4)Broil 5 minutes on each side on your foil lined baking sheet. Watch carefully as you only want them just tender and this will depend on the size of your mushrooms. Remove from broiler.

5)Defrost the spinach in the microwave according to the directions. When finished place in a colander to drain. Push the spinach with a fork to make sure and squeeze out all the liquid.

6)Let the spinach cool and in the meantime sauté your onions and garlic in a sauce pan sprayed with a little bit of olive oil. At this time you can add your red pepper flakes, basil and any additional salt and pepper you would like.

7)Remove this mixture from the heat and in a few minutes mix in the grated Parmesan cheese.

8)Distribute the completed mixture in the mushroom caps, top with the shredded mozzarella cheese and sprinkle the breadcrumbs.

9)Place back in the broiler for about 2 -4 minutes ~just enough to melt the cheese and crisp up the breadcrumbs.

Recipe Notes

Notes: For added flavor I would squeeze some fresh lemon on top. The acidity will really make the flavors pop. Enjoy.

Next time I’m going to do it on the barbecue grill outside. That will be perfect for the summer.

You could make a Greek version by using feta cheese and leaving out the vegan mozzarella cheese.

vegan mozzarella cheese.