Ingredients
Scale
- 4 large Portobello mushrooms (stems removed)
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 cup spinach (chopped)
- ½ cup cherry tomatoes (diced)
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking sheet.
- Brush both sides of the mushrooms with olive oil; place gill-side up on the baking sheet, seasoning with salt and pepper.
- In a skillet over medium heat, sauté minced garlic in 1 tbsp olive oil until fragrant. Add spinach; cook until wilted. Remove from heat, then mix in cherry tomatoes, breadcrumbs, Parmesan, Italian seasoning, salt, and pepper.
- Fill each mushroom cap with the mixture and top with shredded mozzarella.
- Bake for 15–18 minutes until mushrooms are tender and cheese is bubbly.
- Garnish with fresh herbs if desired and serve warm.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course/Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed mushroom (approximately 150g)
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg