Description
Indulge in the delightful flavors of Stuffed Portobello Mushrooms, a perfect dish for any occasion! These hearty mushrooms are filled with a savory mix of fresh vegetables and creamy cheese, making them an impressive appetizer or light main course. Easy to prepare and fully customizable, they can suit any palate while providing a guilt-free indulgence packed with nutrients.
Ingredients
Scale
- 4 large portobello mushrooms (or 8 smaller ones)
- 1 tablespoon olive oil
- ½ medium onion (chopped)
- 4 cloves garlic (minced)
- ½ medium green bell pepper (chopped)
- 2 cups spinach (chopped)
- 4 cocktail tomatoes (chopped)
- ¼ cup goat cheese (crumbled)
- ½ cup breadcrumbs
- ½ cup mozzarella cheese (shredded)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Remove the stems from the portobello mushrooms, chop them, and place the caps stem side down in a baking pan. Bake for 10 to 15 minutes until moisture is released; then soak up excess water with paper towels.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until translucent. Add green bell pepper and spinach, cooking until wilted.
- Stir in chopped tomatoes, goat cheese, salt, pepper, reserved mushroom stems, hot sauce, and breadcrumbs. Mix well and cook for another few minutes.
- Stuff each mushroom cap with the vegetable mixture and top with mozzarella cheese. Bake for an additional 10 minutes until cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg