How To Make Spinach Stuffed Portobello Mushrooms
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Serves:
Ingredients
- 4 large portobello mushrooms
- 2 cups of fresh spinach
- 1/2 cup of diced onions
- 2 cloves of garlic, minced
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of bread crumbs
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
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Preheat your oven to 375°F (190°C).
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Clean the portobello mushrooms and remove the stems.
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In a large skillet, heat 1 tablespoon of olive oil over medium heat.
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Add the diced onions and minced garlic and sauté until they become translucent.
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Add the fresh spinach to the skillet and cook until wilted.
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Remove the skillet from heat and let the mixture cool slightly.
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In a mixing bowl, combine the sautéed spinach mixture with Parmesan cheese and bread crumbs.
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Season with salt and pepper to taste.
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Brush the portobello mushroom caps with olive oil on both sides.
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Fill the mushroom caps with the spinach mixture, pressing it down firmly.
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Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
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Serve hot and enjoy!
Nutrition
- Calories : 163kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 4mg
- Sodium : 215mg
- Total Carbohydrates : 15g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 9g
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