Vegetarian Stuffed Portobello Mushrooms
Large Portobello mushrooms filled with a savory mixture of spinach, garlic, sun-dried tomatoes, and cream cheese, baked until tender and topped with fresh basil.
These stuffed Portobello mushrooms are a delicious vegetarian main course or appetizer. Large Portobello caps are brushed with olive oil and lightly seasoned, then filled with a mixture of sautéed spinach, minced garlic, chopped sun-dried tomatoes, and cream cheese. Baked until the mushrooms are tender, they are garnished with fresh basil for an extra burst of flavor.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Portobello Mushrooms - 4 pcs
- Garlic - 2 cloves
- Tomatoes - 50 g
- Spinach - 200 g
- Onion - 1 pc
- Salt - 1 pinch
- Cream Cheese - 100 g
- Olive Oil - 15 ml
- Basil - 5 g
Directions
Step 1
Preheat the oven to 190°C (375°F).
Step 2
Remove the stems from 4 large Portobello mushrooms and gently scrape out the gills.
Step 3
Brush the mushrooms with 15 ml olive oil and season with a pinch of salt and pepper.
Step 4
In a skillet, heat 15 ml olive oil over medium heat. Sauté 1 small diced onion and 2 minced garlic cloves until softened, about 3-4 minutes.
Step 5
Add 200 g fresh spinach and cook until wilted. Stir in 50 g chopped sun-dried tomatoes.
Step 6
Remove the skillet from heat and mix in 100 g cream cheese until well combined; adjust seasoning with salt and pepper.
Step 7
Spoon the mixture into the mushroom caps, packing it gently.
Step 8
Place the stuffed mushrooms on a baking tray and bake for 15-20 minutes until the mushrooms are tender.
Step 9
Garnish with 5 g chopped fresh basil and serve warm.
Cook's Notes
For a tangy twist, squeeze a little lemon juice over the filling before baking.