Mushroom Recipe: Mushroom and spinach stuffed portobello caps

Looking for an impressive and delectable dish that's both elegant and easy to prepare? Mushroom and spinach stuffed portobello caps are here to tantalize your taste buds and showcase the rich flavors of earthy mushrooms and vibrant spinach. Whether you're a vegetarian or simply looking for a wholesome and flavorful meal, these stuffed portobello caps are a must-try. In this blog post, we'll guide you through the steps to create this scrumptious dish that's perfect for both special occasions and cozy nights in.

Ingredients:

• 4 large portobello mushroom caps, stems and gills removed

• 2 cups fresh spinach, chopped

• 1 cup mushrooms (cremini or button), finely chopped

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1/2 cup breadcrumbs

• 1/2 cup grated Parmesan cheese

• 1/4 cup cream cheese

• 2 tablespoons olive oil

• 1 teaspoon dried thyme

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Portobello Caps:

• Preheat your oven to 375°F (190°C).

• Clean the portobello caps and remove the stems and gills carefully to create space for the stuffing. You can use a spoon to gently scoop them out.

2. Sauté the Filling:

• Heat 1 tablespoon of olive oil in a skillet over medium heat.

• Add the finely chopped onion and sauté until translucent, about 3-4 minutes.

• Stir in the minced garlic and chopped mushrooms. Cook until the mushrooms release their moisture and turn golden brown, about 5-7 minutes.

3. Add Spinach and Seasoning:

• Add the chopped fresh spinach to the skillet and cook until wilted, around 2 minutes.

• Season the mixture with dried thyme, salt, and pepper according to your taste preferences.

4. Create the Stuffing:

• In a mixing bowl, combine the sautéed mixture from the skillet with cream cheese, breadcrumbs, and grated Parmesan cheese. Mix thoroughly until well combined.

5. Stuff the Portobello Caps:

• Place the cleaned portobello caps on a baking sheet.

• Fill each cap generously with the mushroom and spinach stuffing, pressing it down slightly.

6. Bake to Perfection:

• Drizzle the remaining olive oil over the stuffed caps.

• Bake in the preheated oven for about 20-25 minutes, or until the portobello caps are tender and the stuffing is golden and slightly crispy.

7. Garnish and Serve:

• Remove the stuffed portobello caps from the oven.

• Sprinkle freshly chopped parsley over the tops for a burst of color and freshness.

• Serve the stuffed caps as an appetizer or a main course, accompanied by a side salad or crusty bread.

Mushroom and spinach stuffed portobello caps offer a harmonious blend of flavors and textures, making them a perfect addition to your culinary repertoire. These impressive-looking caps are not only a treat for the eyes but also a celebration of natural ingredients that come together to create a delicious and wholesome dish. So, whether you're hosting a dinner party or simply looking to elevate your weeknight dinner, these stuffed portobello caps are guaranteed to delight your taste buds and leave you craving more.