Stuffed Portobello Mushrooms Recipe
Introduction: Indulge in a culinary delight with our exquisite Stuffed Portobello Mushrooms recipe. Perfect for any occasion, whether you’re hosting a dinner party or craving a nutritious meal at home. This versatile dish combines the earthy flavor of Portobello mushrooms with a delightful medley of spinach, tomatoes, and savory cheeses. Follow our step-by-step instructions to create a gourmet masterpiece that will tantalize your taste buds and leave you craving more.
Ingredients and Preparation: To embark on this culinary adventure, gather your ingredients: Large Portobello mushroom caps, frozen spinach, onion, garlic, tomatoes, Parmesan cheese, Vegan Mozzarella cheese, breadcrumbs, salt, pepper, basil, red pepper flakes, and olive oil cooking spray. Ensure your mushrooms are clean and your spinach is thoroughly drained before beginning. Preheat your broiler and line a baking sheet with foil for easy cleanup.
Preparing the Mushrooms: Start by cleaning the Portobello mushroom caps, removing the stems, and gently scraping out the gills. This ensures a clean canvas for our flavorful stuffing. Spritz the mushroom caps with olive oil and season with salt and pepper before broiling to perfection. Keep a watchful eye to achieve just the right tenderness, as cooking times may vary depending on the size of your mushrooms.
Creating the Filling: While the mushrooms broil, prepare the flavorful filling. Saute finely chopped onions and minced garlic until fragrant and translucent. Add a pinch of red pepper flakes, basil, and your preferred seasoning to elevate the dish’s taste profile. Incorporate diced tomatoes for a burst of freshness, followed by the star ingredient – defrosted spinach. Squeeze out any excess moisture to ensure a hearty and satisfying stuffing.
Assembling the Stuffed Mushrooms: Once the spinach mixture is cooled, stir in grated Parmesan cheese for a rich and savory element. Carefully distribute the filling into each mushroom cap, ensuring an even distribution of flavors. Top with a generous sprinkle of Vegan Mozzarella cheese and Italian breadcrumbs for a crispy finish. These final touches add texture and depth to our culinary creation.
Cooking and Serving: Return the stuffed mushrooms to the broiler for a few minutes until the cheese is melted and bubbly, and the breadcrumbs are golden brown. Keep a close eye to avoid overcooking, as we aim for a perfect balance of flavors and textures. Once done, serve your Stuffed Portobello Mushrooms hot, garnished with a squeeze of fresh lemon juice for a zesty twist.
Recipe Variations and Tips: Experiment with different cheese combinations or add your favorite herbs and spices to customize this recipe to your liking. For a summertime twist, consider grilling the stuffed mushrooms outdoors, infusing them with a smoky flavor that enhances their natural earthiness.
Nutritional Benefits: Portobello mushrooms are a nutrient-rich ingredient, packed with antioxidants, vitamins, and minerals. Combined with spinach, tomatoes, and cheese, this dish offers a wholesome and balanced meal option suitable for any dietary lifestyle.
Conclusion: Elevate your culinary repertoire with our Stuffed Portobello Mushrooms recipe. Whether served as an appetizer, side dish, or main course, these savory delights are sure to impress even the most discerning palates. With simple yet flavorful ingredients and easy-to-follow instructions, this recipe is a must-try for any food enthusiast. Enjoy the satisfaction of creating a gourmet masterpiece in the comfort of your own kitchen.
Stuffed Portobello Mushrooms
Servings 3
Ingredients
3 Large Portobello Mushroom Caps 4 medium
10 oz frozen spinach defrosted and squeezed to get the water out
1 small onion finely chopped
2 garlic cloves minced
3 to 4 small tomatoes diced
1/4 cup grated Parmesan Cheese Blue 4 points
1/4 cup part skim reduced fat shredded Vegan Mozzarella Cheese Blue 2 points
1 tsp Italian flavored breadcrumbs
1 tsp kosher salt
1/4 tsp black pepper
1/2 tsp basil
1/8 tsp red pepper flakes
Olive oil cooking spray
Instructions
1)Preheat the broiler on high/ Use middle oven rack/Line baking sheet with foil.
2)Wipe mushrooms with damp paper towel/Carefully snap off stem/Scrape out the gills gently using a spoon.
3)Spray both sides of the mushroom caps with olive oil and sprinkle with some kosher salt and black pepper.
4)Broil 5 minutes on each side on your foil lined baking sheet. Watch carefully as you only want them just tender and this will depend on the size of your mushrooms. Remove from broiler.
5)Defrost the spinach in the microwave according to the directions. When finished place in a colander to drain. Push the spinach with a fork to make sure and squeeze out all the liquid.
6)Let the spinach cool and in the meantime sauté your onions and garlic in a sauce pan sprayed with a little bit of olive oil. At this time you can add your red pepper flakes, basil and any additional salt and pepper you would like.
7)Remove this mixture from the heat and in a few minutes mix in the grated Parmesan cheese.
8)Distribute the completed mixture in the mushroom caps, top with the shredded mozzarella cheese and sprinkle the breadcrumbs.
9)Place back in the broiler for about 2 -4 minutes ~just enough to melt the cheese and crisp up the breadcrumbs.
Recipe Notes
Notes: For added flavor I would squeeze some fresh lemon on top. The acidity will really make the flavors pop. Enjoy.
Next time I’m going to do it on the barbecue grill outside. That will be perfect for the summer.
You could make a Greek version by using feta cheese and leaving out the vegan mozzarella cheese.
vegan mozzarella cheese.