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Cheesy Stuffed Portobello Mushrooms

Irresistibly Cheesy Stuffed Portobello Mushrooms for You

Delight in these cheesy stuffed portobello mushrooms, a customizable vegetarian dish bursting with flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 mushrooms
Course: Appetizers
Cuisine: Vegetarian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Mushroom Base
  • 4 large Portobello Mushrooms Substitution: Cremini mushrooms work similarly if you can’t find Portobellos.
Stuffing
  • 1 cup Cooked Quinoa or Rice Using brown rice or cauliflower rice keeps it low-carb.
  • 1 cup Chopped Spinach Substitution: Feel free to swap in kale or Swiss chard for different flavor.
  • 1 cup Diced Tomatoes Substitution: Canned tomatoes can be used if fresh ones are out of season.
  • 1 cup Mozzarella Cheese Substitution: An Italian cheese blend can be a fabulous alternative.
  • 1/2 cup Parmesan Cheese Substitution: Grated Pecorino Romano can give you that sharper kick.
  • 2 cloves Garlic Roasted garlic adds a sweeter and milder touch.
  • 1 teaspoon Dried Oregano Substitution: Italian seasoning could also enhance the dish wonderfully.
  • 2 tablespoons Olive Oil Substitution: Canola oil is a great neutral alternative.
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • Parchment paper

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Remove the stems from the Portobello mushrooms and scrape out the dark gills inside each cap.
  3. Brush the insides of each mushroom cap with olive oil and sprinkle with salt and pepper.
  4. In a bowl, combine cooked quinoa or rice with chopped spinach, diced tomatoes, mozzarella, Parmesan, minced garlic, and oregano. Season with salt and pepper.
  5. Spoon the filling into each Portobello cap, packing it lightly and allowing some to mound on top.
  6. Place the filled mushrooms on the baking sheet and bake for 20-25 minutes until tender and the cheese is melted.
  7. Allow the mushrooms to cool briefly, garnish with freshly chopped parsley, and serve warm.

Nutrition

Serving: 1mushroomCalories: 180kcalCarbohydrates: 15gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 350mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 8mgCalcium: 200mgIron: 1.5mg

Notes

Don’t overstuff the mushrooms to prevent overflow during baking and scrape out gills to reduce moisture.

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