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Stuffed Portobello Mushrooms

Hearty portobello mushrooms are filled with a savory mix of cheese, herbs, and vegetables for a deliciously satisfying dish. These mushrooms offer a delightful contrast of earthy flavors and rich textures.

Servings: 4

Ingredients

  • 4 whole portobello mushrooms, stems removed and gills scraped
  • 1 cup cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/2 cups grated Parmesan cheese
  • 1 cup fresh spinach, chopped
  • 1 whole red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste
  • to taste
  • 1/4 cups bread crumbs, for topping
  • 1 tablespoon fresh parsley, chopped, for garnish

Directions

  1. Preheat your oven to 375°F (190°C).

  2. In a large bowl, combine the cream cheese, mozzarella, and Parmesan cheese.

  3. Fold in the chopped spinach, diced bell pepper, garlic, oregano, and basil to the cheese mixture.

  4. Add salt and pepper to taste, mixing well until all ingredients are well incorporated.

  5. Spoon the cheese and vegetable mixture into each portobello cap, pressing gently to pack.

  6. Sprinkle the tops of the stuffed mushrooms with bread crumbs for added crunch.

  7. Drizzle each mushroom with a little olive oil to promote browning.

  8. Place the stuffed mushrooms on a baking sheet and bake for 25-30 minutes until the tops are golden and the mushrooms are tender.

  9. Remove from oven and let cool slightly. Garnish with fresh parsley before serving.