Description
A delicious baked recipe featuring large portobello mushrooms stuffed with a savory blend of spinach, bell peppers, cream cheese, parmesan, and mozzarella. These hearty, vegetarian stuffed mushrooms are perfect as a flavorful main dish or appetizer, combining tender mushrooms with a rich, cheesy filling enhanced by garlic and fresh herbs.
Ingredients
Scale
Mushrooms
- 4 large portobello mushrooms (4-6” in diameter)
- 2 tablespoons olive oil (divided)
Vegetable Filling
- 2 cups of spinach
- ½ cup red bell pepper (diced)
- ¼ cup red onion (diced)
- 4 garlic cloves (minced)
- ½ cup tomatoes (diced)
- Diced tomatoes or peppers (for garnish)
Seasonings
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Cheese and Dairy
- 1 cup parmesan cheese
- 4 ounces cream cheese (softened)
- ½ cup sour cream
- ¼ cup mozzarella cheese (shredded)
Other
- ¼ cup breadcrumbs
- ¼ cup fresh parsley (plus 1 tablespoon fresh parsley or fresh herbs of choice for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the stuffed mushrooms.
- Prepare Mushrooms: Wipe the portobello mushrooms clean with a damp towel to remove dirt. Remove and discard the stems by twisting them off. Scrape out the dark gills inside the mushroom caps to create more room for the stuffing. Place the prepared mushroom caps on a parchment-lined 9×13 sheet pan and set aside.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add spinach, diced red bell pepper, red onion, Italian seasoning, red pepper flakes, salt, black pepper, and paprika. Sauté for about 5 minutes until the spinach is wilted. In the last 30 seconds, stir in minced garlic to prevent burning and release its flavor.
- Mix Filling: To the sautéed vegetables, add parmesan cheese, softened cream cheese, sour cream, diced tomatoes, breadcrumbs, and ¼ cup chopped fresh parsley (reserving 1 tablespoon parsley for garnish). Stir continuously for 1-2 minutes until all ingredients are well combined and the mixture is heated through.
- Stuff Mushrooms: Spoon the cheese and vegetable mixture evenly into each mushroom cap, filling them generously. Then, sprinkle shredded mozzarella cheese evenly on top of each stuffed mushroom.
- Bake Mushrooms: Place the sheet pan in the oven on a middle rack and bake for 17 minutes or until the mushrooms begin to soften and the filling heats thoroughly.
- Baste Mushrooms: Using a pastry brush, coat the outside of each mushroom with the remaining 1 tablespoon of olive oil to enhance texture and flavor. Return to the oven and bake for an additional 5 minutes.
- Broil for Finish: Switch the oven setting to broil on high and broil the mushrooms for 1-2 minutes, watching carefully to achieve a golden brown top on the cheese without burning.
- Garnish and Serve: Remove mushrooms from the oven and garnish with the reserved fresh parsley or fresh herbs of your choice. Add additional diced red bell peppers or tomatoes for color and serve warm.
Notes
- This recipe features a rich mixture of cheeses, garlic, and fresh vegetables that make the stuffed portobello mushrooms a hearty vegetarian main dish.
- Ensure to scrape out the mushroom gills to provide enough room for stuffing and to reduce bitterness.
- The combination of Italian seasoning with red pepper flakes adds a mild heat and aromatic flavor balance.
- You can substitute fresh basil or other fresh herbs in place of parsley for garnish based on preference.
- Use a damp paper towel for cleaning mushrooms instead of washing under water to preserve texture and flavor.
Nutrition
- Serving Size: 1 stuffed portobello mushroom
- Calories: 447 kcal
- Sugar: 8 g
- Sodium: 1036 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 73 mg
