Ingredients
Scale
- 4 large portobello mushroom caps
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Remove stems from mushrooms and scoop out the gills gently with a small spoon. Rinse and dry caps.
- In a bowl, mix spinach, sun-dried tomatoes, garlic, mozzarella, Parmesan, oregano, salt, pepper, and olive oil until well combined.
- Fill each mushroom cap with the mixture, pressing gently to pack it in.
- Place stuffed mushrooms on a parchment-lined baking sheet. Bake for 20-25 minutes until tender and cheese is bubbly. Broil for 2 minutes for a crispy top.
Notes
- Ensure mushrooms are dry to avoid excess moisture while baking.
- Customize stuffing with your favorite ingredients like olives or bell peppers.
- Use high-quality olive oil for rich flavor.
- Experiment with herbs like basil or thyme for different flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mushroom cap
- Calories: 220 kcal Kcal
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 20 mg
