"Summertime asks for quick and easy recipes, so here is a recipe for Tomato and Spinach
Stuffed Portobello Mushrooms. Sooo good!"
Stuffed Portobello Mushrooms
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A Note from Feedfeed
Give this recipe a try for a vegetarian side dish. It comes together quickly with simple ingredients!
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Prep time: 15mins
Cook time: 20mins
Serves or Makes: 6 stuffed portobello mushrooms
Recipe Card
ingredients
Mushrooms
- 6 portobello mushrooms
- 3 cups (720 grams) cherry tomatoes
- 3 garlic cloves, sliced
- 1 tsp ground coriander
- 1 tsp fired oregano
- 1 pack spinach
- salt and pepper, to taste
- Olive oil
ingredients
Cheese Topping
- 1/2 cup shredded mozzarella
- 1/4 cup panko
- 1 tsp thyme
- salt and pepper, to taste
Method
Step 1
Preheat your oven to 400 degrees Fahrenheit.
Step 2
With a spoon, prepare the mushrooms by removing the stems and scraping out the gills. You can reserve them to make soup.
Step 3
Season with salt and pepper and put aside.
Step 4
In a wok, heat some olive oil and sauté your cherry tomatoes for a minute.
Step 5
Add the garlic, then the coriander and oregano. Stir until fragrant.
Step 6
Turn off the heat and add the spinach and mix well. Season with salt and pepper.
Step 7
In a medium bowl, mix all the cheese topping ingredients together.
Step 8
Add filling to the mushroom caps and then top with the cheese mixture.
Step 9
Bake for 15-20 min or until the cheese is melted and golden brown.
Step 10
Serve and enjoy!