Are you a vegetarian seeking a delightful and satisfying meal? Look no further than these mouthwatering Stuffed Portobello Mushrooms! These hearty caps are filled with a flavorful blend of vegetables and cheeses, making them a perfect choice for a meatless main course or a tasty side dish.
Imagine biting into a juicy portobello mushroom, its meaty texture complemented by the rich flavors of spinach, sun-dried tomatoes, and tangy feta cheese. This dish is a true delight for the senses, offering a perfect balance of savory and umami notes, with a hint of Mediterranean flair.
Preparation is a breeze, as you’ll simply need to clean and de-stem the mushroom caps before filling them with the irresistible mixture. Pop them in the oven, and within minutes, you’ll have a delectable and nutritious meal ready to be devoured. Whether you’re hosting a dinner party or simply treating yourself to a wholesome and flavorful repast, these Stuffed Portobello Mushrooms are sure to impress.
So, get ready to embark on a culinary adventure that will tantalize your taste buds and leave you feeling satisfied and nourished. Let’s dive into the recipe and create these mouthwatering Stuffed Portobello Mushrooms together!
Ingredients:
- 6 large portobello mushroom caps, stems removed and caps cleaned
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Remove the skillet from heat and stir in the chopped spinach, sun-dried tomatoes, feta cheese, Parmesan cheese, breadcrumbs, and parsley. Season with salt and pepper to taste.
- Place the portobello mushroom caps on a baking sheet, stem side up. Divide the filling evenly among the caps, mounding it on top.
- Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Remove from the oven and let cool slightly before serving. Enjoy these delectable Stuffed Portobello Mushrooms as a main course or alongside your favorite side dishes.
