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Stuffed Portabella Mushrooms

Stuffed Portabella Mushrooms Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 4 large portabella mushrooms
  • 3 tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/2 cup shredded mozzarella

Method
 

  1. Heat oven to 400°F (200°C). Remove stems, scrape out gills if desired, brush caps with 1 tbsp olive oil, season with salt, and place on a rimmed baking sheet.
  2. Chop the stems. Sauté stems and garlic in the remaining 2 tbsp olive oil over medium heat until softened and golden, about 4 to 5 minutes.
  3. Off the heat, stir in panko, Parmesan, parsley, lemon zest, salt, pepper, and red pepper flakes. Fold in spinach until wilted.
  4. Divide filling among caps, mounding it, and press gently. Top with shredded mozzarella.
  5. Bake 20 to 25 minutes until mushrooms are tender and tops are golden brown. Let sit 2 to 3 minutes, then serve.

Notes

Rest the mushrooms for a couple of minutes after baking so the filling sets and the caps are easier to lift. If you want the tops extra crisp, run them under the broiler for the final minute, keeping a close eye.