Description
Indulge in these stuffed portobello mushrooms, a perfect blend of savory flavors featuring creamy cheese, garlic, and fresh spinach. With a delightful crunch from panko breadcrumbs and a touch of aromatic herbs, this dish is ideal for appetizers or main courses. Easy to prepare and customizable for any occasion, these mushrooms are sure to impress your guests or elevate your family dinner.
Ingredients
Scale
- 4 large portobello mushrooms
- 8 oz cream cheese (softened)
- 2 cups fresh spinach (chopped)
- 3 garlic cloves (minced)
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh herbs (basil or parsley, chopped)
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello caps with a damp cloth; remove stems and gills.
- In a skillet, heat olive oil over medium heat. Sauté garlic and spinach for about 3 minutes until wilted.
- In a bowl, mix the sautéed spinach with cream cheese, panko breadcrumbs, Parmesan cheese, and herbs until well combined.
- Fill each mushroom cap generously with the mixture and place on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes until golden brown and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed mushroom (120g)
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg