Description
Delicious and creamy Stuffed Portobello Mushrooms filled with goat cheese, sun-dried tomatoes, spinach, and Parmesan. A flavorful vegetarian dish that’s perfect for a main course or a side dish.
Ingredients
Scale
For the Filling:
- 1 (4-ounce) package fresh goat cheese
- 1 (7-ounce) jar oil-packed sun-dried tomatoes, drained and sliced
- 1/2 ounce Parmesan cheese, finely grated
- 1 medium shallot, finely chopped
- 5 ounces baby spinach (5 packed cups)
For the Mushrooms:
- 4 large portobello mushrooms, stems removed and gills scraped
- 3 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the Mushrooms: Preheat the oven to 400°F. Brush mushrooms with olive oil, season with salt and pepper, and roast for 10 minutes.
- Make the Filling: Sauté shallot in olive oil, add spinach and cook until wilted. Stir in goat cheese and sun-dried tomatoes.
- Stuff the Mushrooms: Fill the mushroom caps with the spinach mixture, sprinkle with Parmesan.
- Finish Cooking: Roast stuffed mushrooms until tender, then broil until cheese browns.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Side Dish
- Method: Baking, Broiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Stuffed Portobello Mushrooms, Vegetarian, Goat Cheese, Sun-dried Tomatoes, Spinach, Parmesan
