Stuffed Portobello Mushrooms
4 servings15 min prep20 min cookEasy
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The Tale of Stuffed Portobello Mushrooms
Story updated
Stuffing large mushroom caps is a relatively modern culinary technique that gained popularity as portobello mushrooms (mature cremini mushrooms) were marketed and popularized in the U.S. starting in the 1980s as a hearty, meat-like vegetarian option.
Ingredients
Scale:· 4 servings
- 4 large portobello mushroom caps, stems and gills removed
- 3 tbsp olive oil, divided
- Salt and black pepper, to taste
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup breadcrumbs
- 1/2 cup crumbled feta or shredded mozzarella
- 1/4 cup grated Parmesan
- 1 tsp dried Italian herbs
Instructions
- 1Preheat the oven to 400 F and brush the portobello caps all over with 1 tablespoon of the olive oil; season with salt and pepper and place gill-side up on a baking sheet.
- 2Heat the remaining oil in a skillet over medium heat and cook the onion for 3 to 4 minutes until softened.
- 3Add the garlic and spinach and cook for 1 to 2 minutes until the spinach wilts, then remove from the heat.
- 4Stir in the breadcrumbs, feta, Parmesan, and Italian herbs until well combined.
- 5Divide the filling evenly among the mushroom caps, pressing gently to pack it in.
- 6Bake for 18 to 20 minutes, until the mushrooms are tender and the tops are golden brown.
- 7Let cool for a few minutes before serving.
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