Description
Delicious and comforting Caprese Stuffed Portobello Mushrooms, perfect for appetizers or a satisfying vegetarian meal.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup spinach, chopped
- 1/2 cup cream cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems, creating cup-like spaces for the filling.
- Heat the olive oil in a skillet over medium heat and sauté the garlic until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, stirring gently.
- Combine the wilted spinach with the cream cheese, breadcrumbs, and Parmesan cheese in a mixing bowl. Season with salt and pepper.
- Fill each mushroom cap with the creamy mixture.
- Place the stuffed mushrooms on a baking tray and bake for 20-25 minutes, or until golden brown on top.
- Serve warm and enjoy the compliments!
Notes
These stuffed mushrooms can be prepared ahead of time. Just fill the mushrooms and bake when ready!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg