Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms are a delightful dish bursting with flavor and easy to prepare, making them perfect for busy weeknights or casual gatherings.
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.
Notes
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. To store leftovers, keep in an airtight container in the fridge for up to three days.