Ingredients
Scale
- 12 large portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Clean mushrooms, removing stems and gills.
- Sauté garlic in olive oil, add spinach, and cook until wilted.
- Mix sautéed spinach, cream cheese, Parmesan, breadcrumbs, seasoning, salt, and pepper in a bowl.
- Stuff each mushroom cap with the filling.
- Place stuffed mushrooms on a baking sheet and bake for 25 minutes until golden brown.
Notes
- For a spicier kick, add red pepper flakes to the filling.
- These mushrooms can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mushroom
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg