Description
Indulge in the savory delight of stuffed portabella mushrooms, a dish that transforms simple ingredients into a gourmet experience. These meaty mushroom caps are generously filled with a creamy mixture of cheese, fresh spinach, and aromatic garlic, then baked to perfection. Whether for a cozy dinner or an elegant gathering, these stuffed mushrooms are sure to impress your guests with their rich flavors and enticing aroma.
Ingredients
Scale
- 4 large portabella mushrooms (about 300g)
- 4 oz cream cheese, softened
- 1 cup fresh spinach, chopped
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the mushroom caps with a damp cloth and remove stems and gills.
- In a skillet over medium heat, add olive oil. Sauté minced garlic and chopped spinach until wilted (about 2 minutes). Remove from heat.
- Mix sautéed spinach and garlic with cream cheese, Parmesan cheese, and panko breadcrumbs until well combined.
- Generously stuff each mushroom cap with the filling mixture.
- Place the stuffed mushrooms on the prepared baking sheet and bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom (approximately 75g)
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg