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side view of stuffed mushroom
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5 from 1 vote

Tuscan Stuffed Portobello Mushrooms

These Easy Stuffed Portobello Mushrooms are loaded with Italian flavors! They make for an awesome vegetarian appetizer, hearty side, or easy main. Simply delicious!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: American, Italian
Diet: Halal
Servings: 6 servings
Author: Rena

Ingredients

  • 6 large portobello mushrooms cleaned, stems removed
  • 12 ounces frozen spinach one bag, 10-12 oz, thawed
  • 2 ounces sun-dried tomatoes chopped
  • 8 ounces 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 teaspoon dried oregano
  • 1 1/2 teaspoons olive oil

Instructions

  • Preheat the oven to 400F and line a baking sheet with parchment paper.
  • Remove and discard the mushroom stems from the 6 large portobello mushrooms. Dry clean the mushrooms with the help of a brush or a clean paper towel to remove any dirt.
  • Chop the 2 ounces sun-dried tomatoes and mince the 1 large garlic clove. Next, boil a small pot full of water. Add thawed 12 ounces frozen 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, 8 ounces cream cheese, half of the 3/4 cup finely shredded parmesan cheese, 1/2 cup shredded mozzarella cheese, garlic, Salt and freshly ground black pepper.
    ingredients for cream cheese stuffing in a round bowl.
  • In another bowl prepare the topping; combine, the remaining half of the parmesan cheese, 1/3 cup panko bread crumbs, 1 teaspoon dried oregano, and 1 1/2 teaspoons 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.
    Filling up mushrooms with stuffing.
  • 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.
    panko bread crumbs are added over stuffed mushrooms before baking.
  • Serve warm and enjoy!

Video

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