Baked Stuffed Portobello Mushrooms
These Baked Stuffed Portobello Mushrooms are a savory and hearty vegetarian dish featuring juicy mushrooms filled with a flavorful mix of cheese, herbs, and breadcrumbs, perfect for a healthy dinner option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 large portobello mushroom caps, stems removed
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup diced red bell pepper
- 1 cup fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Brush both sides of the portobello mushroom caps with 1 tablespoon olive oil and place them on the prepared baking sheet, gill side up.
- Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the onion, garlic, and red bell pepper. Sauté for 5 minutes until softened.
- Add the chopped spinach and cook for another 2 minutes until wilted. Remove from heat and let cool slightly.
- In a bowl, combine the sautéed vegetables, cream cheese, mozzarella, Parmesan, breadcrumbs, Italian seasoning, salt, and pepper. Mix well.
- Spoon the mixture evenly into each mushroom cap, pressing gently to fill.
- Bake in the preheated oven for 20 minutes or until the mushrooms are tender and the filling is golden on top.
- Remove from oven, garnish with fresh parsley, and serve warm.
Notes
For extra flavor, add cooked crumbled sausage or substitute the mozzarella with feta cheese. Serve alongside a fresh green salad for a complete meal.