Vegetarian Stuffed Portobello Mushrooms
Vegetarian stuffed portobello mushrooms are a simple side dish or meatless main dish. Plump portobello mushrooms are stuffed with sun-dried tomatoes, baby spinach, pine nuts, Kalamata olives, gluten-free breadcrumbs, feta cheese, and spices.
Servings 4
Calories 352kcal
Ingredients
- 4 large portobello mushrooms
- ¼ cup pine nuts toasted
- 2 tablespoon extra virgin olive oil
- ½ onion finely chopped (red onion is best)
- 2 garlic cloves minced
- 4 cups fresh baby spinach leaves
- ½ cup sundried tomatoes in olive oil, chopped
- ¼ cup kalamata olives chopped
- ¼ cup gluten-free panko bread crumbs
- 6 oz feta cheese
- sea salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Wipe off mushrooms (they get soggy if you rinse them) and place, gill side up, in a baking dish rubbed with olive oil.
- Cook for 8 minutes and set aside while you prepare the rest of the ingredients.
- In a large sauté pan, toast pine nuts, stirring rapidly over medium heat until fragrant and lightly golden.
- Place toasted nuts into a small bowl and set aside.
- In that same warm pan, heat the EVOO and add onions.
- Cook onions until soft then add garlic and stir for about a minute before adding spinach to the pan. Cook spinach until wilted, then add all other ingredients, stirring often, until cheese begins to melt. Sprinkle mushroom caps with salt and pepper and top evenly with stuffing mixture.
- Drizzle each mushroom with a little olive oil and bake at 425 degrees for 10-12 minutes more.
Notes
- To clean portobello mushroom caps, wipe them well with a damp paper towel, so they stay as dry as possible. If you rinse them under running water, moisture will get trapped in the crevices, making the mushrooms soggy during baking.
- The gills of a portobello mushroom cap are completely safe to eat, but they tend to turn to mush when cooked, creating an unappetizing presentation, so it’s best to scrape them out before making stuffed mushrooms.
- If the mushroom caps release moisture while baking, blot it away before stuffing.
- Switch your oven to BROIL for the last 2 to 3 minutes to toast the top of the filling and get it nice and crispy.
Nutrition
Calories: 352kcal | Carbohydrates: 25g | Protein: 12g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 712mg | Potassium: 1041mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3146IU | Vitamin C: 15mg | Calcium: 267mg | Iron: 3mg