Stuffed Portobello Mushrooms

A popular appetizer turns into an entree with these large stuffed portobello caps

I finally attended my last wedding of the summer (I had three in the past two months), and although I had some great times, it's nice to be done with all the traveling. However, one thing I can't get enough of is the finger food. I don't have much of an excuse to make dozens of appetizers at home, so I turned the idea for bite-size stuffed mushrooms into a larger entree. It was great served with a side salad for a quick vegetarian meal, but you can definitely spoon the filling into smaller baby bella or white button mushrooms for a fun hors d'oeuvres.


More Portabello Mushroom Recipes:
- Gouda & Chard Stuffed Portobellos
- Mushroom Bourguignon
- Grilled Portobello Parmesan


Stuffed Portobello Mushrooms:

• Heat 1 tbsp. olive oil in a skillet and add in 1 diced onion.
• Cook the onion until translucent and starting to brown, about 10 minutes, then add in 6 oz. fresh baby spinach, 3 minced garlic cloves, red chili flakes, salt and pepper.
• Cook until the spinach wilts, about 3-4 minutes. Let cool slightly.
• Combine vegetable mixture with 1/4 c. panko breadcrumbs* and 1/2 c. grated Parmesan cheese.
• Meanwhile, remove the stems from 2 large portobello mushrooms. 
• Brush the caps with olive oil and season with salt and pepper.
• Stuff the inside of the mushrooms with the filling** then sprinkle the tops with a little more cheese, breadcrumbs, and drizzle with olive oil.
• Bake mushrooms on a sheet pan in a 375°F oven for 25 minutes.

Serves two
*Japanese-style breadcrumbs.
**It's ok to mound the extra filling on top.