Stuffed Portobello Mushrooms
Meaty portobello caps filled with spinach, garlic, tomato and melting mozzarella, topped with crisp breadcrumbs and baked.
- Servings
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Oven
- 400°F205°C
Ingredients
Equipment
- Rimmed baking sheet
- Skillet
Instructions
Heat the oven to 400°F. Brush the mushroom caps all over with 1 tbsp oil, sprinkle with half the salt and roast gill side up for 10 minutes. Pour off any liquid.Heat the oven to 205°C. Brush the mushroom caps all over with 1 tbsp oil, sprinkle with half the salt and roast gill side up for 10 minutes. Pour off any liquid.
Meanwhile heat 1 tbsp oil in the skillet and cook the garlic for 30 seconds. Add the spinach and the rest of the salt and cook until wilted, 2 minutes. Stir in the tomatoes and mozzarella off the heat.
Toss the panko and grated cheese with the remaining oil.
Fill the mushroom caps with the spinach mixture and top with the crumbs. Bake until the cheese is melted and the crumbs golden, 12–15 minutes. Scatter with basil.
Notes
- Scraping out the dark gills with a spoon keeps the filling from turning muddy.
My notes
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Nutrition estimate
- Calories
- 255
- Protein
- 12 g
- Carbs
- 11 g
- Fat
- 19 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
