Stuffed Portobello Mushrooms
These easy baked Stuffed Portobello Mushrooms work well as an appetizer, side dish or part of a main meal. A simple weeknight vegetarian dish.
Servings: 2 servings
Calories: 542kcal
Ingredients
- 1 tablespoon olive oil
- 4 portobello mushrooms stems removed and finely chopped
- 2 shallots finely chopped
- 4 garlic cloves crushed
- 25 g spinach finely chopped
- 200 g light cream cheese
- 35 g Panko breadcrumbs
- 70 g Parmesan finely grated
- 50 g sun-dried tomatoes finely chopped
- 5 g curly parsley finely chopped
- 1 pinch sea salt and black pepper
Instructions
- Preheat your oven to 200°C/400°F/Gas 6. Gently fry the chopped mushrooms stems, shallots, spinach and garlic until softened - about 2-3 minutes.1 tablespoon olive oil, 2 shallots, 4 garlic cloves, 4 portobello mushrooms
- In a bowl, mix together the shallot mixture, cream cheese, breadcrumbs, Parmesan, sun-dried tomatoes, parsley, salt and pepper.25 g spinach, 200 g light cream cheese, 35 g Panko breadcrumbs, 70 g Parmesan, 50 g sun-dried tomatoes, 1 pinch sea salt and black pepper, 5 g curly parsley
- Using a teaspoon, gently scrape out the gills of the mushrooms. Place on a baking tray.
- Fill the mushrooms with the cream cheese mixture and bake in the oven for 20 minutes.
Video
Notes
- If you don't like the texture of mushroom gills, remove and discard them before cooking. Simply scrape the gills our with a small spoon, taking care not to break the mushroom.
- You can make these in advance so you have less prep to do at meal time.
- If you want to add more of the sun-dried tomatoes, then use the oil from the jar instead of olive oil.
- Make these mushrooms even more indulgent by adding a round slice of goats cheese on top before putting it in the oven.
Nutrition
Serving: 2mushrooms | Calories: 542kcal | Carbohydrates: 44g | Protein: 31g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1270mg | Potassium: 1973mg | Fiber: 7g | Sugar: 23g | Vitamin A: 2428IU | Vitamin C: 21mg | Calcium: 663mg | Iron: 5mg