Savory Spinach and Mushroom Stuffed Portobello Mushrooms
Introduction:
If you're looking for a delicious and satisfying recipe that's not only easy to prepare but also a guaranteed crowd-pleaser, you've come to the right place. Our Savory Spinach and Mushroom Stuffed Portobello Mushrooms are a perfect combination of earthy flavors and wholesome goodness. Whether you're a vegetarian looking for a hearty meal or just a food enthusiast searching for a delightful new recipe, this dish is sure to become a favorite.
Ingredients:
For the Stuffed Portobello Mushrooms:
- 4 large Portobello mushrooms, cleaned and stems removed
- 2 cups fresh spinach, chopped
- 1 cup baby bella mushrooms, finely chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs (Panko or regular)
- 1/4 cup grated Parmesan cheese
- 1/4 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Garlic Butter Drizzle:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent, about 3-4 minutes.
3. Add the finely chopped baby bella mushrooms and continue to cook for another 4-5 minutes until they release their moisture and become tender.
4. Stir in the chopped spinach and cook until wilted. Season with salt and pepper to taste. Remove from heat.
5. In a mixing bowl, combine the sautéed vegetable mixture with breadcrumbs, grated Parmesan cheese, and mozzarella cheese. Mix well until all the ingredients are evenly incorporated.
6. Place the Portobello mushrooms on a baking sheet lined with parchment paper. Brush the mushroom caps with a little olive oil and season with salt and pepper.
7. Stuff each Portobello mushroom cap generously with the spinach and mushroom mixture, pressing down gently to compact the stuffing.
8. Bake the stuffed Portobello mushrooms in the preheated oven for 20-25 minutes or until the mushrooms are tender and the stuffing is golden brown and crispy.
9. While the mushrooms are baking, prepare the garlic butter drizzle. In a small saucepan, melt the butter over low heat and add minced garlic. Cook for about 2 minutes, stirring continuously, until the garlic is fragrant. Remove from heat and stir in chopped fresh parsley.
10. Once the stuffed Portobello mushrooms are out of the oven, drizzle the garlic butter sauce over them.
11. Serve your Savory Spinach and Mushroom Stuffed Portobello Mushrooms hot, garnished with additional fresh parsley if desired.
Enjoy your flavorful, nutrient-packed meal!
Conclusion:
This recipe for Savory Spinach and Mushroom Stuffed Portobello Mushrooms is a delightful way to enjoy the earthy, hearty flavors of Portobello mushrooms combined with the freshness of spinach and the umami richness of baby bella mushrooms. Whether as a main course or a delectable side, these stuffed mushrooms are a versatile addition to your culinary repertoire. So why wait? Get cooking and savor the incredible taste of this delectable dish!
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