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Stuffed Portobello Mushrooms

Irresistible Stuffed Portobello Mushrooms You’ll Adore

Delight in stuffed portobello mushrooms filled with goat cheese, sun-dried tomatoes, and spinach.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 mushrooms
Course: APPETIZERS
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz Fresh goat cheese Substitute with ricotta for a milder flavor.
  • 1/2 cup Oil-packed sun-dried tomatoes Drain well for the best texture.
  • 1/4 cup Parmesan cheese Substitute with aged pecorino for a different flavor.
  • 1 medium Shallot Can be replaced with onion for a stronger taste.
  • 2 cups Baby spinach Kale serves as an alternative.
For the Mushrooms
  • 4 large Portobello mushrooms Ensure they are firm and fresh.
  • 2 tbsp Olive oil Avocado oil can be used as a substitute.
  • 1 tsp Kosher salt Sea salt can be an excellent alternative.
  • 1 tsp Freshly ground black pepper Cayenne can be added for heat.

Equipment

  • oven
  • Baking Sheet
  • Skillet
  • mixing bowl

Method
 

Cooking Steps
  1. Preheat your oven to 400°F and let the goat cheese soften.
  2. Drain the sun-dried tomatoes and pat dry. Slice if necessary.
  3. Finely chop the shallot and prepare the portobello mushrooms by removing stems and scraping out gills.
  4. Brush the mushrooms with olive oil, season with salt and pepper, and roast stem-side down for about 10 minutes.
  5. In a skillet, heat remaining olive oil, sauté the shallot, add spinach until wilted, and mix in the goat cheese and sun-dried tomatoes.
  6. Stuff mushrooms with the filling and top generously with Parmesan cheese.
  7. Roast for an additional 10 minutes, then broil for 2-3 minutes until the cheese is golden.

Nutrition

Serving: 1mushroomCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 12gCholesterol: 25mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Drizzle with balsamic reduction for additional flavor if desired. Store leftovers in an airtight container for up to 3 days.

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