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Tuscan Stuffed Mushrooms

These Easy Stuffed Mushrooms are loaded with Italian flavors! They make for an awesome vegetarian appetizer, hearty side, or easy main. Simply delicious!
Course Appetizer, Side Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 290kcal
Author Rena

Ingredients

  • 6 large portobello mushrooms cleaned, stems removed
  • 12 oz frozen spinach, thawed one bag, 10 - 12 oz.
  • 2 oz sun-dried tomatoes chopped
  • 8 oz. cream cheese softened
  • 3/4 cup finely shredded parmesan cheese divided
  • 1/2 cup shredded mozzarella cheese
  • 1 large garlic clove minced
  • Salt and freshly ground black pepper
  • 1/3 cup panko bread crumbs
  • 1 tsp dried oregano
  • 1 1/2 tsp olive oil

Instructions

  • Preheat the oven to 400F and line a baking sheet with parchment paper.
  • Remove and discard the mushroom stems. Dry clean the mushrooms with the help of a brush or a clean paper towel to remove any dirt.
  • Chop the tomatoes and mince the garlic. Next, boil a small pot full of water. Add thawed spinach in a colander and set it over the sink.
  • As soon as the water boils, hold the colander firmly with a towel and carefully pour the boiling water over the spinach so it immediately wilts the leaves.
  • Once the leaves are wilted, immediately run under cold running water to refresh the leaves. Squeeze the spinach in your hands to remove the excess water.
  • Transfer the squeezed spinach to the chopping board and chop finely.
  • In a bowl mix together spinach, sun-dried tomatoes, cream cheese, half the parmesan cheese, mozzarella cheese, garlic, salt, and pepper.
  • In another bowl prepare the topping; combine, remaining half of the parmesan cheese, panko breadcrumbs, oregano, and olive oil. Stir until well combined.
  • For assembling, spray the mushrooms with cooking oil spray and place the caps onto the prepared baking sheet. Spoon the cream cheese filling into the mushroom caps.
  • Add a layer of topping on top and bake for 20-25 minutes until mushrooms are cooked through and the top is golden and crispy.
  • Serve warm and enjoy!

Notes

  • Use a preheated oven.
  • Panko breadcrumbs are better than fresh. No need to go all out and make your own breadcrumbs because panko actually works better than freshly made, they crisp up perfectly!
  • Don't forget to season the mushrooms. The stuffing will have seasoning but you want a pinch on the mushrooms too!
  • Be sure to squeeze the excess moisture out of the spinach, to avoid a watery stuffing!
  • If you want a spicy kick, try adding some red chili flakes to the breadcrumb topping.
  • For an extra pop of freshness, add some fresh parsley on top of each mushroom.

Nutrition

Calories: 290kcal | Carbohydrates: 16g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 526mg | Potassium: 903mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7399IU | Vitamin C: 7mg | Calcium: 327mg | Iron: 3mg