Ingredients
Scale
- 4 large Portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: breadcrumbs for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the Portobello mushrooms and remove the stems.
- Heat the olive oil over medium heat in a skillet and sauté the garlic until fragrant.
- Add the chopped spinach to the skillet and cook until wilted.
- Mix the cream cheese, Parmesan cheese, mozzarella cheese, salt, pepper, and the spinach mixture in a bowl until well combined.
- Stuff each Portobello mushroom cap with the cheese and spinach mixture.
- If desired, sprinkle breadcrumbs on top for added crunch.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the cheese is bubbly.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mushroom
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg