Stuffed Portobello Mushrooms

 

Recipe Name: Stuffed Portobello Mushrooms

Story: Today you can Google and find almost anything you want.  I searched to find something different with the Portobello being stuffed with vegetables and cheese. It is a complete meal. The original recipe is for 8. But Forest and I found one mushroom to be enough as a full meal.

Years you've been making it: Since 2023

Author / Creator: Mackenzie Gore (updated 2023)

Submitted by: Suzy / Mom

Ingredients:

• Cooking Spray
• 8 Portobello mushrooms, washed and stems and gills removed
• 2 tsp. extra virgin oil
• 1 (8oz) block cream cheese softened
• 1 (10oz) pkg. frozen spinach, defrosted and squeezed dry
• 1 c shredded mozzarella
• 6 strips of bacon cooked and chopped
• ½ c cherry tomatoes, quartered
• 2 cloves garlic minced
• 1 tsp. dried oregano
• Kosher salt
• Fresh ground pepper
• Pinch crushed red pepper flakes
• ½ c. panko breadcrumbs
• 1/4 c. freshly grated Parmesan
• 4 Tbsp melted butter
• Fresh chopped parsley for garnish

Directions: 

1. Preheat oven to 400. Grease a large baking sheet with cooking spray. Place mushrooms stem side down on pan and brush with oil.
2. Bake for 10 minutes or until they begin to soften. Soak up any excess water on the pan with paper towels
3. In a large bowl combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic and oregano. Season with salt, pepper, and a pinch of red pepper flakes
4. In a medium bowl combine panko, parmesan, and melted butter
5. Flip the mushroom caps over and stuff with the cream cheese mixture. Top with panko mixture.
6. Bake until cheese is melty and tops are golden, 15 minutes.
7. Garnish with parsley

Notes: 

It is a good meal for company because it can be prepared ahead of time and then put in the oven when ready to serve.  Or downsize as I did with Forest and myself.

I am not sure how well it would be as left overs or frozen for later use. Certainly something for you to explore.