Ingredients
Let’s keep things straightforward. Here’s what you’ll need for this recipe:
For the Mushrooms:
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Filling:
- 1 cup breadcrumbs (panko works best for texture)
- ½ cup grated Parmesan cheese
- 1 cup spinach, chopped
- 1 clove garlic, minced
- ½ cup cream cheese (softened)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- A pinch of red chili flakes (optional, for some heat)
Optional Garnish:
- Fresh basil leaves
- Drizzle of balsamic glaze
Preparing the Mushrooms
Cleaning and Prepping
Start by cleaning your mushrooms gently. Use a damp paper towel to wipe off any dirt—don’t wash them under running water as mushrooms absorb moisture quickly. Remove the stems and gills using a spoon to make space for the stuffing. Be careful not to break the caps!
Seasoning the Caps
Before you even think about stuffing, season the mushroom caps. Brush them with olive oil and sprinkle a pinch of salt and pepper. This step ensures the mushrooms are flavorful from the first bite to the last.
Stuffing the Mushrooms: Easy and Fun
How to Fill Them Perfectly
Spoon the prepared filling generously into each mushroom cap. Press down lightly to ensure the filling stays in place. Don’t worry about being too neat—those little imperfections add to the charm of homemade cooking.
Baking to Perfection
Preheat your oven to 375°F (190°C). Place the stuffed mushrooms on a baking sheet lined with parchment paper or lightly greased foil. Bake for about 20-25 minutes or until the mushrooms are tender and the tops are golden brown.
Conclusion:
There you have it—a short recipe for stuffed portobello mushrooms that’s packed with flavor, easy to make, and guaranteed to wow your taste buds. Whether you’re cooking for yourself, your family, or a group of friends, this dish is a winner every time.
So, what are you waiting for? Grab those portobello mushrooms, raid your pantry, and get cooking. Once you taste these stuffed mushrooms, you’ll wonder why you didn’t try them sooner. Happy cooking!
