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Baked Stuffed Portobello Mushrooms

Baked Stuffed Portobello Mushrooms

Baked Stuffed Portobello Mushrooms are a delicious and satisfying dish featuring large portobello caps filled with a savory mixture of spinach, cream cheese, and cheeses, topped with crunchy breadcrumbs. This recipe is perfect for a meatless meal or as an elegant appetizer.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 4 large Portobello Mushroom Caps, cleaned and stems removed
  • 3 tablespoons Olive Oil, extra virgin preferred
  • 2 cups Fresh Spinach, roughly chopped
  • 3 cloves Garlic, minced finely
  • 4 ounces Cream Cheese, softened to room temperature
  • 1/4 cup Parmesan Cheese, grated freshly
  • 1/2 cup Mozzarella Cheese, shredded
  • 1/3 cup Panko Breadcrumbs, for a crunchy topping
  • 1 teaspoon Italian Seasoning, dried blend
  • Salt and Black Pepper, to taste
  • 1 tablespoon Fresh Parsley, for garnish

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
  2. Gently wipe the portobello caps with a damp paper towel to remove any dirt. Remove the stems and scrape out the dark gills.
  3. Brush both sides of the mushroom caps with olive oil and sprinkle with salt and pepper. Place them gill-side down on the baking sheet and bake for about 5 to 7 minutes.
  4. While the caps bake, heat a small skillet over medium heat with a tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and cook until wilted. Drain any excess liquid.
  5. In a medium bowl, combine the softened cream cheese, sautéed spinach and garlic, half of the Parmesan, and the Italian seasoning. Stir until smooth.
  6. Remove the mushroom caps from the oven and carefully flip them over. Spoon a generous amount of the cream cheese mixture into each cap.
  7. In a small bowl, mix the Panko breadcrumbs with the remaining Parmesan and a drizzle of olive oil. Sprinkle this mixture over the stuffed mushrooms, then top with shredded Mozzarella.
  8. Bake for 12 to 15 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
  9. Remove from the oven and let them rest for a few minutes. Sprinkle with fresh parsley before serving.

Notes

To prevent soggy mushrooms, do not soak them in water; instead, wipe them clean. Pre-baking the caps helps release moisture. For a gluten-free version, use gluten-free breadcrumbs.