Tuscan Stuffed Portobello Mushrooms

Originally posted December 7, 2015

Upgrade your next weeknight meal or holiday gathering with this recipe for Tuscan Stuffed Portobello Mushrooms.  It's a classic appetizer turned into an incredible entrée!

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 Portobello's is a great vegetarian meal to enjoy without the guilt.  

I've come across many recipes where they are stuffed with sausage, cream cheese, or mayonnaise, completely ruining the nutritional benefits of the mushroom.  However, my twist is to have each mushroom packed full with 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.

WHAT INGREDIENTS DO I NEED?

• 2 Portobello Mushrooms
• ½ red onion
• 2 tablespoon olive oil
• 1 teaspoon minced garlic
• ½ cup chopped artichoke hearts
• 1 cup fresh spinach
• 2 tablespoon balsamic vinegar
• ¼ cup mozzarella cheese - shredded
• Fresh basil, Parmesan cheese, and Panko to taste

HOW DO I MAKE TUSCAN STUFFED PORTOBELLO MUSHROOMS?

STEP 1: 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 ½ red onion, the mushroom stems, and ½ cup artichoke hearts.  

STEP 2: Sauté the chopped vegetables in olive oil and garlic for about 5 minutes.

STEP 3: Add fresh spinach and shredded mozzarella cheese. Once the spinach is wilted and the cheese has melted, turn off the heat. Spoon the mixture into the mushroom caps.

STEP 4: 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.  

STEP 5: 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.

Tuscan Stuffed Portobello Mushrooms

Print

Ingredients

• 2 Portobello Mushrooms
• ½ red onion
• 2 tablespoon olive oil
• 1 teaspoon minced garlic
• ½ cup chopped artichoke hearts
• 1 cup fresh spinach
• 2 tablespoon balsamic vinegar
• ¼ cup mozzarella cheese - shredded
• Fresh basil, Parmesan cheese, and Panko to taste

Instructions

1. 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 ½ red onion, the mushroom stems, and ½ cup artichoke hearts.  
2. Sauté the chopped vegetables in olive oil and garlic for about 5 minutes.
3. Add fresh spinach and shredded mozzarella cheese. Once the spinach is wilted and the cheese has melted, turn off the heat. Spoon the mixture into the mushroom caps.
4. Drizzle with balsamic vinegar.  Top them with your desired amount of fresh basil, Parmesan cheese, and panko bread crumbs.  
5. 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.