Ingredients
Scale
- 4 large Portobello mushrooms
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 cup spinach (chopped)
- ½ cup cherry tomatoes (diced)
- ¼ cup breadcrumbs
- ¼ cup Parmesan cheese (grated)
- ½ cup mozzarella cheese (shredded)
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking sheet.
- Brush both sides of the mushrooms with olive oil, place them gill-side up on the baking sheet, and season with salt and pepper.
- In a pan over medium heat, sauté minced garlic in olive oil for about a minute. Add chopped spinach until wilted.
- Remove from heat and mix in cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
- Spoon the filling into each mushroom cap and top with shredded mozzarella cheese.
- Bake for 15–18 minutes until tender and bubbly. Garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 2g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg