Stuffed Portobello Mushrooms are a delightful dish that will impress your family and friends with minimal effort. They’re simple to prepare, yet bursting with flavor, making them a fantastic option for busy weeknights or casual gatherings. Plus, these mushrooms are highly customizable, allowing you to adjust the fillings to suit your taste.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 250
Protein: 10g
Carbohydrates: 15g
Fat: 18g
Fiber: 3g
Sugar: 2g
Sodium: 400mg
Why Make Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms are not only delicious but also packed with nutrients. Portobello mushrooms are low in calories and a great source of vitamins and minerals, while the spinach adds iron and fiber. This dish is perfect for anyone looking to eat healthier without sacrificing taste. Additionally, you can easily modify the recipe to fit dietary preferences, making it a go-to for vegetarians or those looking to incorporate more plants into their diet.
How to Make Stuffed Portobello Mushrooms Step by Step
Ingredients
4 large portobello mushrooms
2 cups fresh spinach
1/2 cup sun-dried tomatoes, chopped
1 cup cheese (such as mozzarella or feta), shredded
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Balsamic vinegar (optional, for drizzling)
Directions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add spinach and sun-dried tomatoes to the skillet; cook until spinach is wilted.
- Mix in half of the cheese and season with salt and pepper.
- Stuff each mushroom cap with the spinach and tomato mixture.
- Top with the remaining cheese.
- Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
- Drizzle with balsamic vinegar if desired before serving.
How to Serve Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms make a stunning main dish or a wonderful appetizer. Pair them with a green salad tossed with a light vinaigrette for a refreshing contrast. Alternatively, serve them alongside roasted vegetables or quinoa for a wholesome meal.
How to Store Stuffed Portobello Mushrooms
To store leftovers, keep the stuffed mushrooms in an airtight container in the fridge for up to three days. To reheat, place them in the oven at 350°F (175°C) until warmed through, about 10-15 minutes. If you want to freeze them, wrap each mushroom individually and store in a freezer-safe bag for up to two months. Just remember to thaw them in the fridge overnight before reheating.
Expert Tips for Cooking Stuffed Portobello Mushrooms
- For added flavor, try using herb-infused olive oil.
- Don’t skip seasoning; a pinch of salt and pepper elevates the dish.
- Experiment with different cheeses for unique flavor profiles.
- You can grill the mushrooms instead of baking them for a smoky taste.
- If you crave a spicy kick, add crushed red pepper flakes to the filling.
Delicious Variations of Stuffed Portobello Mushrooms
- For a spicy twist, add jalapeños or pepper jack cheese to the stuffing.
- Incorporate fresh herbs like basil or parsley for a garden-fresh flavor.
- For a Mediterranean flair, include olives and feta cheese in the mix.
Conclusion
Don’t miss out on the delightful experience of making Stuffed Portobello Mushrooms. With their rich flavors and easy preparation, they are sure to be a favorite in your home. Give this recipe a try, and enjoy a dish that is both satisfying and versatile!
Stuffed Portobello Mushrooms
Ingredients
Mushrooms
- 4 large large portobello mushrooms
Filling
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup cheese (such as mozzarella or feta), shredded
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- to taste Salt and pepper
- Balsamic vinegar (optional, for drizzling)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add spinach and sun-dried tomatoes to the skillet; cook until spinach is wilted.
- Mix in half of the cheese and season with salt and pepper.
- Stuff each mushroom cap with the spinach and tomato mixture.
- Top with the remaining cheese.
Cooking
- Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
- Drizzle with balsamic vinegar if desired before serving.
