Spinach and Cheese Stuffed Portobello Mushroom Caps
June 6, 2020
I ordered a curbside pickup at my local orchard and went a little crazy on the mushrooms. I didn't realize how many I had ordered. I love the taste of mushrooms! And especially love the meaty taste of a Portobello mushroom! Then if you add spinach, garlic and cheese, you can quickly turn that mushroom cap into an easy and inexpensive, meat-free meal! So delicious!
4 Portobello mushroom caps
2 triangle wedges of cheese spread (or 3 tbsp cream cheese)
1 egg, beaten
1/4 tsp salt
Pepper to taste
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
1 garlic clove, minced
1 cup of fresh spinach, chopped
1 tbsp fresh basil, chopped
Optional: Red pepper flakes
Optional: Breadcrumb topping
Preheat oven to 350 degrees.
Spray a parchment lined cookie sheet with cooking spray.
Remove the stems of the mushroom caps.
Place the mushroom caps upside down on the cookie sheet.
In a bowl combine the egg, cheese spread, garlic, salt, pepper, Parmesan cheese and mozzarella cheeses together. If you like a little heat, add red pepper flakes. Stir until combined.
And the spinach and basil and stir until all ingredients are combined.
Divide this mixture by four and spoon into the mushroom caps.
Top with bread crumbs or extra Parmesan cheese.
Bake at 350 degrees for 25 minutes.
Serve warm and enjoy!
Honestly, how amazing does this spinach and cheese stuffed Portobello mushroom look?!
And please don't forget my tip for storing fresh mushrooms so that they stay fresh, longer...