Stuffed Portabella Mushrooms
Delightful stuffed portabella mushrooms filled with creamy cheeses and fresh vegetables, perfect for dinner or meal prep.
Ingredients
For the mushrooms
- 4 large portabella mushroom caps These large caps serve as the main vessel for the filling.
- 2 Tbsp extra virgin olive oil Adds richness and moisture to the mushrooms and filling.
- 1 Tbsp balsamic vinegar Contributes a tangy sweetness.
- 1 tsp garlic powder Imparts a robust flavor.
- 1 tsp Italian seasoning Adds depth and traditional Italian taste.
- 1 tsp coarse kosher salt Enhances the dish's flavors.
- ¼ tsp freshly ground black pepper Adds a subtle heat.
For the filling
- 1 cup red bell pepper, chopped Brings color and sweetness.
- 1 cup yellow bell pepper, chopped Adds vibrant hue and sweetness.
- 1 medium white onion, chopped Infuses the filling with flavor.
- 2 cloves fresh garlic, minced Offers intense garlic flavor.
- 4 cups fresh baby spinach Delivers nutrients and color.
- ¼ tsp crushed red pepper flakes Optional heat.
- 1 cup ricotta cheese Provides a creamy texture.
- 1 cup mozzarella cheese, shredded Melts beautifully.
- ½ cup Parmesan cheese, grated Adds sharpness.
- ½ cup seasoned breadcrumbs Helps to bind the filling.
- ½ cup marinara sauce Adds moisture and flavor.
- 2 Tbsp balsamic glaze A sweet and tangy drizzle.
- ¼ cup fresh basil, ribbons Gives aromatic freshness.
- ¼ cup shredded Parmesan cheese Final topping for richness.
Instructions
Preparation
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Remove the stems and gills from the portabella caps.
- Whisk together olive oil, balsamic vinegar, garlic powder, Italian seasoning, kosher salt, and black pepper. Baste the mushroom caps on both sides and arrange cup side up on the baking sheet.
- Bake for 8-10 minutes until slightly softened.
Filling
- In a skillet over medium heat, heat olive oil, add chopped red and yellow bell peppers and minced onion. Cook until softened.
- Add minced garlic and cook until fragrant.
- Stir in fresh spinach, along with additional salt, black pepper, and optional crushed red pepper flakes until wilted.
- Combine the cooked vegetable mixture with ricotta cheese, marinara sauce, mozzarella, Parmesan, and breadcrumbs.
Assembly and Baking
- Generously fill each portabella cap with the vegetable and cheese mixture.
- Drizzle any remaining marinara sauce over the tops.
- Bake for an additional 12-15 minutes until the filling is hot and tops are golden brown.
- Drizzle with balsamic glaze and top with basil ribbons and additional shredded Parmesan just before serving.
Notes
For best results, use fresh ingredients and do not overbake mushrooms. You can customize the filling with other vegetables or cheese blends.