Description
Indulge in the delightful flavors of Spinach Cheese Stuffed Portobello Mushrooms, a perfect blend of earthy mushrooms, creamy cheese, and fresh spinach. This dish is not only visually stunning but also a nutritious option for any occasion. Whether served as an appetizer or a main course, these stuffed mushrooms are guaranteed to impress your family and friends with their rich flavors and inviting aroma.
Ingredients
Scale
- 4 large portobello mushrooms
- 2 cups baby spinach
- 8 oz cream cheese (softened)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 2 tsp olive oil
- 1 tsp Italian herbs
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello caps by removing the stems and scraping out the dark gills.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 30 seconds). Add baby spinach and cook until wilted.
- In a mixing bowl, combine the sautéed spinach and garlic with softened cream cheese and grated Parmesan. Season with Italian herbs, salt, and pepper; mix until smooth.
- Generously stuff each mushroom cap with the filling and place them on a parchment-lined baking sheet.
- Bake for 20-25 minutes or until the tops are golden brown and mushrooms are tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom (approx. 150g)
- Calories: 285
- Sugar: 2g
- Sodium: 440mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg