Stuffed Portobello Mushroom Caps 🍄

Name: Stuffed Portobello Mushroom Caps
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large portobello mushrooms; 1 cup panko; 0.5 cup parmesan; 0.25 cup mozzarella; 0.5 onion; 2 cloves garlic; 1 cup spinach; 1 egg; 2 tablespoons olive oil; Salt and black pepper

Huge mushroom caps stuffed with vegetables, breadcrumbs, and cheese, baked until tender and golden.

35 min · Comfortable · 310 cal · 15g protein · $2.70/serving · American

Comfort Food Vegetarian

35minutes

4servings

310calories

15gprotein

$2.70per serving

Ingredients (serves 4)

4 large portobello mushrooms
1 cup panko
0.5 cup parmesan
0.25 cup mozzarella
0.5 onion
2 cloves garlic
1 cup spinach
1 egg
2 tablespoons olive oil
Salt and black pepper

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Instructions

1
Preheat oven to 375 degrees F.
2
Remove mushroom stems and scrape out gills. Chop stems finely.
3
Heat olive oil in a skillet. Sauté chopped onion, garlic, and mushroom stems for 3 minutes.
4
Add spinach and cook until wilted. Mix with panko, parmesan, mozzarella, and egg. Season with salt and pepper.
5
Fill mushroom caps with mixture. Place on a baking sheet.
6
Bake for 20 minutes until mushrooms are tender and topping is golden.