Description
Stuffed Portobello mushrooms are a savory delight, perfect for any occasion. These large mushroom caps are filled with a creamy mixture of cream cheese, garlic, and spinach, topped with crispy breadcrumbs for added texture. Ideal as appetizers or main dishes, they offer an explosion of flavors that will impress your guests and satisfy your cravings. Whip them up quickly for a weeknight meal or serve them at your next gathering; these stuffed mushrooms are sure to become a favorite!
Ingredients
Scale
- 4 large Portobello mushrooms
- 8 oz cream cheese, softened
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
- 1/2 cup grated Parmesan cheese
- 1/2 cup seasoned breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C) and lightly coat a baking dish with nonstick spray.
- Remove stems from mushrooms and scoop out dark gills. Rinse under cool water and pat dry.
- In a bowl, mix cream cheese, minced garlic, chopped spinach, Parmesan cheese, and breadcrumbs until well combined.
- Generously fill each mushroom cap with the mixture and place in the baking dish.
- Bake for 20–25 minutes or until golden brown and bubbly.
- Let cool slightly before serving; drizzle with olive oil or balsamic glaze if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed Portobello mushroom (108g)
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg