There are so many ways to enjoy mushrooms. The size of the gorgeous portobello mushroom is perfect for filling. Grilling it can replace a burger beef patty for a meatless meal. In fact, their flavour and texture is usually described as ‘meaty’.
These stuffed portobello caps can be enjoyed on their own or as a side. They are super easy to prepare and only take a few minutes in the oven.
What you need:
6 (3 inch) portobello mushroom caps
1/3 cup finely diced red onion
1/4 cup finely diced celery
1/2 cup Panko bread crumbs
1 cup shredded mozzarella cheese (+more for topping)
1/4 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
6 medium spinach leaves, (wilted, drained and chopped)
olive oil
Optional toppings:
tomato slices
fresh chopped parsley
bacon bits
What you do:
Preheat oven to 375 degrees
Cut stem off and scoop out a good amount of the mushroom to form a hollow in the underside of the cap. Set the caps on a cookie sheet.
Chop up the mushroom pieces and place in a large bowl. Add the remaining ingredients, drizzle a little olive oil and gently mix them all together.
Fill the mushroom caps with the mixture.
Bake for 10 minutes. Remove from oven and top with additional shredded mozzarella cheese, a tomato slice and some parsley. Broil until cheese is melted and bubbly.
Sprinkle with fresh parsley and serve. You might like some bacon bits too!
Enjoy!
