Stuffed Portobello Mushrooms
13 Ingredients | 50 minutes
These stuffed portobello mushrooms are filled with vegetables and cheese, making them a great appetizer that's perfect for all occasions. A great and delicious way to stuff large mushrooms, easy to make and always a crowd favorite! Many people are not fans of mushrooms, but mushrooms are good for you and are full of vitamins. They are very versatile and perfect for stuffing.
Author: Jo Cooks
- 4 portobello mushrooms (large) 1 tablespoon olive oil 1/2 onion (chopped) 4 cloves garlic (chopped) 1/2 green bell pepper (chopped) 60 grams spinach (chopped) 4 tomatoes (cocktail, chopped)
- 57 grams goat cheese (crumbled) 1/4 teaspoon salt (or to taste) 1/4 teaspoon pepper (or to taste) 1 tablespoon frank (hot sauce) 54 grams breadcrumbs 56 grams mozzarella cheese (shredded)
PREPARATION
STEP ONE: Preparation. Preheat the oven to 200°C. Carefully remove the stems from the mushrooms, keep them and chop them finely for the filling. Place the mushrooms, stem side down, on a baking sheet. Bake for 10 to 15 minutes until the water leaks out. Remove them from the oven and use paper towels to soak up the excess water. Set aside.
Heat the olive oil in a frying pan over medium heat. Add the chopped onion and garlic and sauté for a few minutes until the onion is translucent. Add the green pepper and spinach and cook for a few more minutes, until the spinach is soft. Stir in tomatoes, goat cheese, salt, pepper, mushroom stems, hot sauce, and breadcrumbs. Cook for 2 more minutes.
STEP TWO: Fill the mushrooms evenly with the mixture. Top with mozzarella cheese. If using smaller mushrooms, you should have enough mixture for about 8 mushrooms. Bake for 10 minutes, or until the cheese has melted.
Full recipe HERE:
