Delicious Stuffed Portabella Mushrooms
A modern take on a classic recipe, these stuffed portabella mushrooms are creamy, garlicky, and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 large portabella mushrooms (about 300g)
- 4 oz cream cheese, softened
- 1 cup fresh spinach, chopped
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the mushroom caps gently with a damp cloth to remove any dirt.
- Sauté the minced garlic and chopped spinach in olive oil for about 2 minutes until the spinach is wilted.
- Combine the sautéed spinach and garlic in a bowl with cream cheese, Parmesan, and panko until well mixed.
- Stuff each mushroom cap generously with the creamy mixture.
- Bake the stuffed mushrooms for 25-30 minutes until golden brown and bubbling.
Notes
These mushrooms can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg