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Roasted Portobello Mushrooms Stuffed with Spinach and Tomatoes

Roasted Portobello Mushroom Stuffed with Spinach and Tomatoes

I am trying to incorporate more meatless meals throughout the week and it’s so much easier now that my kids like portobello mushrooms. I did a quick sauté of spinach and grape tomatoes then stuffed it inside a portobello mushroom cap. I topped each mushroom with seasoned panko and roasted them. They turned out amazing! The combination of flavors and textures was perfect together and we all enjoyed these mushrooms.

Roasted Portobello Mushroom Stuffed with Spinach and Tomatoes

How to Make Roasted Portobello Mushrooms Stuffed with Spinach and Tomatoes

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Heat the olive oil in a sauté pan over medium heat. Add the grape tomatoes along with crushed red pepper flakes and cook, stirring occasionally, for 1-2 minutes. Add the washed spinach along with the balsamic vinegar and garlic then season with sea salt and freshly cracked pepper, to taste. Cook, stirring constantly, for 1 minute. Remove from the heat.

Remove the gills from the inside of the mushrooms with a spoon then rub a bit of olive oil on the inside and outside of each portobello. Season with sea salt and freshly cracked pepper, to taste. Spoon the spinach mixture evenly into each mushroom cap. Sprinkle each top with panko crumbs and a bit of Parmesan cheese.

Roasted Portobello Mushroom Stuffed with Spinach and Tomatoes

Place into the oven and roast for 15-20 minutes. Remove from the oven and let them cool for a few minutes. Place onto a serving plate then sprinkle with a bit of fresh parsley on top. Serve immediately. Enjoy.

Roasted Portobello Mushroom Stuffed with Spinach and Tomatoes

 

Roasted Portobello Mushrooms Stuffed with Spinach and Tomatoes

Roasted Portobello Mushrooms Stuffed with Spinach and Tomatoes

Total Time: 25 minutes
Servings: 4

Ingredients

  • 1 tbsp olive oil + a bit more for the mushrooms
  • 1 cup of grape tomatoes
  • Pinch of crushed red pepper flakes
  • 5 oz baby spinach washed
  • 1 tbsp balsamic vinegar
  • 2 cloves of garlic minced
  • Sea salt and freshly cracked pepper to taste
  • 4 portobello mushroom caps stems and gills removed
  • Italian seasoned panko crumbs to taste
  • Parmesan cheese shredded, to taste
  • Parsley chopped, to taste

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
  • Heat the olive oil in a sauté pan over medium heat. Add the grape tomatoes along with crushed red pepper flakes and cook, stirring occasionally, for 1-2 minutes. Add the washed spinach along with the balsamic vinegar and garlic then season with sea salt and freshly cracked pepper, to taste. Cook, stirring constantly, for 1 minute. Remove from the heat.
  • Remove the gills from the inside of the mushrooms with a spoon then rub a bit of olive oil on the inside and outside of each portobello. Season with sea salt and freshly cracked pepper, to taste. Spoon the spinach mixture evenly into each mushroom cap. Sprinkle each top with panko crumbs and a bit of Parmesan cheese.
  • Place into the oven and roast for 15-20 minutes. Remove from the oven and let them cool for a few minutes. Place onto a serving plate then sprinkle with a bit of fresh parsley on top. Serve immediately. Enjoy.
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11 Comments

  1. Gloria Roa Baker says:

    Look delicious I love mushrooms Pam! And portobello look amazing!

  2. They look delicious Pam and I would love these. One of our granddaughters is PKU and early on could not eat protein so she had many, many stuffed portabellas but no cheese in hers. Now that she can eat a little meat, she just about refuses to eat any more mushrooms.

  3. That filling looks marvelous. I’m certain they were a big hit.

  4. How fortunate for you that your children like portabellas. That is great because there are so many things to make with them. Your recipe looks delicious.

  5. Kim in MD says:

    I love portobello mushrooms. This looks delicious, Pam!

  6. Stuffed portobellos are so great for making meatless meals! Love the stuffing you chose.

  7. Hi Pam, found this recipe earlier today as I was searching for something to make out of the portobello mushrooms and spinach I had in the fridge. I omitted the breadcrumbs as I didn’t have any, and mixed in dried parsley, which worked out fine, though I’d still use fresh if I happened to have some. Have just finished our meal, and wow, they were delicious! Many thanks for sharing it with us, I will definitely be making this again.