Friday, December 18, 2020

Stuffed Portobello Mushrooms

 Stuffed Portobello Mushrooms

This delicious stuffed portobello mushroom features spinach and green onions topped with mozzarella and panko. this excellent dish may be a delicious vegetarian main course for dinner or lunch.


4 large portobello mushrooms, stems removed

3 tablespoons vegetable oil , divided

3 garlic cloves, chopped

1/2 medium yellow onion, diced

2 medium spring onions, dig thin strips (only the white and lightweight green parts)

4 ounces of baby spinach

2 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper

1/2 cup grated mozzarella cheese

1/4 cup of panko breadcrumbs

2 tablespoons of melted butter


1.Preheat oven to 400 degrees F.

2.Remove the stems and gills from the within of the mushrooms then discard. Spread 2 tablespoons of vegetable oil over and under the hood of the mushrooms. Top side, cook the mushrooms for 10 minutes on a baking sheet lined with parchment paper.

3.Meanwhile, heat the remaining vegetable oil during a large skillet over medium heat. Add the onions and cook for 3 to 4 minutes or until clear, then add the garlic and cook for 30 seconds. Add the chives and cook for two minutes. Then add the spinach, two cups at a time, until wilted. Then sprinkle with 1 teaspoon salt and pepper, remove from heat.

4.Combine the grated mozzarella, panko, and melted butter during a small bowl, then mix well.

5.Sprinkle the remaining salt on the caps of the mushrooms, then add the spinach and leek stuffing evenly between each lid. Sprinkle cheese and panko mixture over the mushrooms. Place the mushrooms within the oven to bake for quarter-hour or until the cheese is melted and golden.

6.Serve the mushrooms with a side salad or rice.