Ingredients
Mushrooms
- 4 large portobello mushrooms (4-6” in diameter)
- 2 tablespoons olive oil (divided)
Vegetable Filling
- 2 cups spinach
- ½ cup red bell pepper (diced)
- ¼ cup red onion (diced)
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 4 garlic cloves (minced)
Cheese and Cream Mixture
- 1 cup parmesan cheese
- 4 ounces cream cheese (softened)
- ½ cup sour cream
Additional Ingredients
- ½ cup tomatoes (diced)
- ¼ cup breadcrumbs
- ¼ cup fresh parsley (plus 1 tablespoon for garnish)
- ¼ cup mozzarella cheese (shredded)
- Diced tomatoes or peppers for garnish
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the stuffed mushrooms.
- Prepare Mushrooms: Wipe the portobello mushrooms clean using a paper towel or damp cloth. Remove the stems by twisting and discard them. Scrape out the dark gills inside the caps to make room for the stuffing.
- Arrange Mushrooms: Place the cleaned mushrooms, gill side up, on a parchment-lined 9×13 inch sheet pan and set aside.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add spinach, diced red bell pepper, red onion, Italian seasoning, red pepper flakes, salt, pepper, and paprika. Cook for about 5 minutes until the spinach wilts. In the last 30 seconds, add the minced garlic and sauté until fragrant.
- Make Filling: To the sautéed vegetables, add parmesan cheese, softened cream cheese, sour cream, diced tomatoes, breadcrumbs, and chopped parsley (reserve 1 tablespoon for garnishing). Stir constantly for 1-2 minutes until the mixture is fully combined and heated through.
- Stuff Mushrooms: Spoon the warm filling mixture evenly into each mushroom cap from the skillet.
- Top with Mozzarella: Sprinkle the shredded mozzarella cheese evenly over the filled mushrooms.
- Bake: Place the sheet pan with stuffed mushrooms on the middle oven rack and bake for 17 minutes, or until the mushrooms begin to soften and the cheese starts to melt.
- Baste Mushrooms: Using a pastry brush, apply the remaining 1 tablespoon of olive oil over the outsides of the mushrooms. Return to the oven and bake for an additional 5 minutes to enhance flavor and moisture.
- Broil for Browning: Switch oven to broil on high and broil the mushrooms for 1-2 minutes, or until the cheese tops become golden brown and slightly crispy, watching carefully to prevent burning.
- Garnish and Serve: Remove from oven and garnish with the reserved fresh parsley or fresh basil and additional diced red bell peppers or tomatoes. Serve the stuffed mushrooms warm for best taste.
Notes
- Be careful when broiling—watch closely to avoid burning the cheese.
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs.
- Make sure the cream cheese is softened for easier mixing.
- If desired, you can add cooked sausage or bacon for a non-vegetarian version.
- Sauté vegetables just until the spinach wilts to keep vibrant color and nutrients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
