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Stuffed Portobello Mushrooms

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Ingredients

Scale

  • 4 large Portobello mushroom caps, cleaned and stems removed

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup spinach, chopped

  • ½ cup breadcrumbs (use gluten-free if preferred)

  • ½ cup grated Parmesan cheese (or a Halal-certified cheese of your choice)

  • ½ cup ricotta cheese

  • ½ cup shredded mozzarella cheese

  • 1 tablespoon fresh parsley, chopped (optional for garnish)

  • Salt and pepper, to taste

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1 tablespoon lemon juice

  • Optional: Chopped sundried tomatoes, black olives, or pine nuts for extra flavor and texture

Ingredient Highlights

  • Portobello Mushrooms: These mushrooms are large and meaty, making them the perfect base for a stuffing. Their earthy flavor pairs wonderfully with the savory filling.

  • Cheeses: Parmesan, ricotta, and mozzarella combine to create a creamy, cheesy stuffing that binds all the ingredients together.

  • Spinach: Fresh spinach adds a nutritious, earthy flavor that complements the other ingredients in the stuffing.

  • Herbs and Seasonings: Oregano, basil, garlic, and parsley bring fresh, aromatic flavors to the mushrooms.

  • Breadcrumbs: The breadcrumbs help to give the stuffing structure and a bit of crunch.

Instructions

Prepare the Mushrooms:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

  2. Clean the Mushrooms: Gently wipe the Portobello mushrooms with a damp cloth to clean them. Remove the stems and scrape out the gills with a spoon to create space for the stuffing. Set the caps aside.

  3. Prepare the Mushroom Caps: Drizzle the mushroom caps with olive oil, and season with a pinch of salt and pepper. Place the caps, gill side up, on the prepared baking sheet.

Prepare the Stuffing:

  1. Cook the Onion and Garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until soft and translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

  2. Add Spinach: Stir in the chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and let it cool slightly.

  3. Mix the Stuffing: In a mixing bowl, combine the cooked spinach mixture with breadcrumbs, ricotta cheese, Parmesan cheese, mozzarella cheese, dried oregano, dried basil, lemon juice, and a pinch of salt and pepper. Stir well to combine. The mixture should be thick but moist enough to hold together.

Stuff the Mushrooms:

  1. Stuff the Mushroom Caps: Spoon the stuffing mixture into each mushroom cap, pressing it down gently to pack it in. Make sure the mushrooms are generously filled to ensure a hearty bite.

Bake the Mushrooms:

  1. Bake: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly. The tops of the mushrooms should be golden brown.

  2. Optional Garnish: Once baked, sprinkle fresh parsley on top for a burst of color and extra flavor.

Cut and Serve:

 

  1. Serve: Serve the Stuffed Portobello Mushrooms immediately, either as a main dish or an appetizer. They pair wonderfully with a side salad or roasted vegetables for a complete meal.

Nutrition

Find it online: https://buttereats.com/stuffed-portobello-mushrooms/