Baked Stuffed Portobello Mushrooms
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Ingredients:
- 4 large portobello mushrooms, stems removed and cleaned
- 3 tbsp Tuscan Herb Premium Olive Oil
- 2 cups fresh spinach, chopped
- ½ cup sun-dried tomatoes, chopped
- ¼ cup feta cheese or goat cheese, crumbled
- ½ cup breadcrumbs (panko works well for extra crunch)
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped (plus more for garnish)
- Salt and pepper, to taste
- ¼ cup grated Parmesan cheese (optional)
Instructions:
- Preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper or lightly grease it.
- Place the portobello mushrooms gill-side up on the baking sheet. Brush each mushroom with about 1 tablespoon of olive oil, coating the tops and insides. Sprinkle with a little salt and pepper.
- In a skillet over medium heat, add 1 tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped spinach and sun-dried tomatoes, cooking until the spinach is wilted. Season with salt and pepper to taste.
- Remove the skillet from heat and stir in the feta (or goat cheese), breadcrumbs, and parsley, mixing until well combined.
- Spoon the filling into each mushroom cap, packing it lightly. If desired, sprinkle a little Parmesan cheese on top for extra flavor and browning.
- Place the mushrooms in the oven and bake for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
- Garnish with additional parsley and serve warm. These stuffed portobellos make a delicious and elegant appetizer or a savory vegetarian main dish!