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Stuffed Portobello Mushrooms
These stuffed portobello mushrooms are filled with spinach, goat cheese, sun-dried tomatoes, and Parmesan, then baked until tender and lightly browned.
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●pan
📝 Preparation Steps
1
Adjust oven rack to the top third of the oven and preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper or foil for easy cleanup. Remove the stems from 4 large portobello mushrooms. Using a spoon, scrape out gills. Chop stems and gills, and set aside.
large portobello mushrooms4
2
Using 2 tablespoons of olive oil, brush the mushroom caps on both sides and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the mushrooms on the prepared baking sheet stem-side down, and bake until just beginning to soften, about ⏱️ 10 minutes.
3
Meanwhile, in a large skillet over medium heat, heat 1 tablespoon olive oil to shimmering. Add shallot and reserved mushroom stem and gills, and cook until softened, 1 to ⏱️ 2 minutes.
4
Add spinach to skillet and cook until wilted, about ⏱️ 1 minute. Remove pan from heat. Add goat cheese and stir until melted, coating the spinach. Add sun-dried tomatoes and stir until combined.
5
Remove mushrooms from oven and flip. Divide filling between mushroom caps. Using your fingers, divide the Parmesan cheese among the stuffed mushrooms, pressing the cheese into the filling.
6
Return pan to oven and bake until tender and the cheese begins to melt, about 8 to ⏱️ 10 minutes. Turn oven to broil setting and broil until the cheese browns, 2 to ⏱️ 3 minutes more.
Nutrition Facts
calories
139 kcal
fat Content
12 g
serving Size
2 mushrooms
fiber Content
2 g
sugar Content
3 g
sodium Content
385 mg
protein Content
4 g
trans Fat Content
0.003 g
cholesterol Content
3 mg
carbohydrate Content
6 g
saturated Fat Content
2 g
unsaturated Fat Content
9 g
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