Ingredients
Scale
- 4 large Portobello mushrooms
- 1 cup fresh breadcrumbs
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Clean the Portobello mushrooms with a damp cloth and remove stems.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until golden brown.
- Stir in chopped spinach and breadcrumbs; mix until heated through. Remove from heat and let cool slightly.
- Fold in Parmesan cheese and Italian seasoning; season with salt and pepper.
- Generously fill each mushroom cap with the mixture.
- Place on a baking sheet, drizzle lightly with olive oil, and bake for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom (120g)
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg