Delicious Stuffed Portabella Mushrooms
These delicious stuffed portabella mushrooms are filled with a creamy spinach and Parmesan mixture, then baked until golden and tender. They make a satisfying appetizer or light vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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 the stems and gills.
- In a skillet over medium heat, add olive oil. Sauté the minced garlic and chopped spinach until wilted, about 2 minutes. Remove from heat.
- In a bowl, mix the sautéed spinach and garlic with cream cheese, grated 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 to 30 minutes, until golden brown and heated through.
Notes
- For extra crispiness, broil for 1 to 2 minutes at the end of baking.
- You can substitute ricotta for cream cheese for a lighter texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve as an appetizer or pair with a fresh salad for a light meal.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 35 mg
