#FoodFocus – Cheesy Stuffed Portobello Mushroom Caps

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.

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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.

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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.

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Sprinkle with fresh parsley and serve. You might like some bacon bits too!

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Cheesy Stuffed Portobello Mushroom Caps

Enjoy!

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