Description
These Baked Stuffed Portobello Mushrooms are a hearty and flavorful vegetarian dish, packed with a delicious blend of spinach, bell peppers, garlic, and cheeses. The mushrooms are filled with a creamy and cheesy vegetable mixture, baked to tender perfection, and topped with golden melted mozzarella for a satisfying main course or side dish.
Ingredients
Scale
For the Mushrooms
- 4 large portobello mushrooms (4-6” in diameter)
- 2 tablespoons olive oil (divided)
For the Stuffing
- 2 cups of spinach
- ½ cup red bell pepper (diced)
- ¼ cup red onion (diced)
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon 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 (plus 1 tablespoon reserved for garnish)
- ¼ cup mozzarella cheese (shredded)
- Fresh parsley or fresh herbs of choice for garnish
- Diced tomatoes or peppers for garnish
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the stuffed mushrooms.
- Prepare the mushrooms: Clean the portobello mushrooms by wiping them with a paper towel or damp cloth. Remove the stems by twisting them off and discard. Scrape out the dark gills to create space for the stuffing. Arrange the mushrooms on a parchment-lined 9×13-inch baking sheet and set aside.
- Sauté the vegetables: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the spinach, diced red bell pepper, diced red onion, Italian seasoning, red pepper flakes, salt, black pepper, and paprika. Cook for about 5 minutes until the spinach wilts. Add the minced garlic during the last 30 seconds of sautéing to release its flavor.
- Mix in the cheeses and other ingredients: To the sautéed vegetable mixture, add parmesan cheese, softened cream cheese, sour cream, diced tomatoes, breadcrumbs, and ¼ cup chopped fresh parsley. Stir continuously for 1 to 2 minutes until everything is fully combined and warmed through.
- Stuff the mushrooms: Spoon the cheesy vegetable mixture evenly into each mushroom cap, filling them generously.
- Add mozzarella topping: Sprinkle shredded mozzarella cheese evenly over the stuffed mushrooms to create a delicious cheesy crust.
- Initial baking: Place the stuffed mushrooms on the middle rack and bake for 17 minutes, or until the mushrooms begin to become tender.
- Baste with olive oil and continue baking: Using a pastry brush, apply the remaining 1 tablespoon of olive oil to the outside of each mushroom. Bake for an additional 5 minutes to enhance flavor and moisture.
- Broil for finishing touch: Switch the oven to broil on high and broil the mushrooms for 1 to 2 minutes until the tops turn golden brown and bubbly. Watch carefully to prevent burning.
- Garnish and serve: Remove from the oven and garnish with fresh parsley or your preferred fresh herbs, along with diced tomatoes or bell peppers. Serve warm for best flavor.
Notes
- This recipe yields a rich and cheesy vegetarian main course packed with nutritious vegetables and flavorful herbs.
- You can substitute fresh herbs such as basil or oregano for parsley to vary the flavor.
- To make this dish gluten-free, use gluten-free breadcrumbs.
- Ensure mushrooms are cleaned well but avoid soaking them to prevent sogginess.
- Cooking times may vary slightly depending on your oven; mushrooms should be tender but not mushy.
Nutrition
- Serving Size: 1 stuffed 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
