We’ve all seen stuffed mushrooms placed on the appetizer table at a holiday party. All too often being passed by for the shrimp cocktail, cheese platter, or dip…how sad! This year, why not make mushrooms the main course? Instead of the usual small bite size mushrooms, make them irresistible by using large portobello mushrooms and making them the star. My Tuscan Stuffed Portobello Mushrooms filled with a warm flavorful mixture of spinach, garlic and artichokes are sure to be a big hit this holiday season.
Mushroom lovers rejoice! This healthier version of stuffed portobellos is a great vegetarian meal to enjoy without the guilt. I’ve come across so many recipes that stuff theirs with sausage, cream cheese, or crab, completely ruining the nutritional benefits of the mushroom. I don’t know about you, but I don’t like walking away from a meal where I ate vegetables and felt guilty doing so. Don’t convince yourself that you are eating healthy just because it’s a mushroom. If it’s covered in ground meat and excess dressings, it is anything but healthy! My twist is to have the mushroom packed full of a killer artichoke spinach stuffing, sprinkled lightly with panko and Parmesan cheese. The whole family will enjoy this meal. No matter the occasion, these Tuscan Stuffed Portobello Mushrooms are the perfect addition.
Preheat your oven to 375 degrees. While your oven is warming up, clean 2 portobello mushrooms, remove the stems, but keep them for stuffing mixture. Next, chop 1/2 red onion, the mushroom stems, and 3 oz. of artichoke hearts. Saute the chopped vegetables along with 1 cup of frozen spinach in olive oil and garlic for about 5 minutes (or until spinach is warm and vegetables are tender). Once the veggies are cooked down, spoon the mixture into the mushroom caps and drizzle with balsamic vinegar. The next step is all about making these mushrooms how you wish…top them with your desired amount of fresh basil, Parmesan cheese, and panko bread crumbs. The bread crumbs will add a perfectly crunchy texture to the stuffing. After the mushrooms are assembled, place them in a prepared baking dish and cover will aluminum foil. Bake for approximately 15 minutes covered, then remove foil and broil on hi for another 1-2 minutes. This will create a nice brown color to the panko and cheese.
Upgrade your next weeknight meal or holiday gathering with this recipe. It’s a classic appetizer turned incredible entree!
- 2 Portobello Mushrooms
- 1/2 red onion
- 2 Tbsp olive oil
- 1 tsp minced garlic
- 3 oz artichoke hearts
- 1 cup frozen spinach
- 2 Tbsp balsamic vinegar
- Fresh basil, Parmesan cheese, and Panko to taste
- Clean mushrooms, removed stems (but keep for stuffing mixture).
- Chop red onion, mushroom stems, and artichoke hearts.
- Saute chopped vegetables and frozen spinach in olive oil and garlic for about 5 minutes (or until spinach is warm and vegetables are tender).
- Spoon sauteed vegetables into the mushroom caps.
- Drizzle with balsamic vinegar.
- Top with desired amount of fresh basil, Parmesan cheese, and panko bread crumbs for a crunchy texture.
- Place mushrooms in a prepared baking dish and cover will aluminum foil. Bake for approximately 15 minutes.
- Remove foil, and turn oven to broil. Cook for another 1-2 minutes. This will create a nice brown topping from the panko and cheese.
- Remove from oven and let cool.