Description
Cheesy Spinach Stuffed Portobello Mushrooms are packed with flavor and easy to prepare. A delightful combination of spinach, garlic, and melted cheese transforms these mushrooms into a satisfying meal, ideal for a quick dinner or a healthy snack.
Ingredients
Scale
- 3 portobello mushrooms
- 5 frozen spinach balls
- ½ cup breadcrumbs (30 g)
- 2 cloves of garlic
- ½ cup cheddar cheese, grated (50 g)
- ½ teaspoon ground black pepper
- 2 tablespoon butter (30 g)
Instructions
- Preheat the oven to 190 degrees Celsius (375 Fahrenheit).
- Remove the stems from the mushrooms and place them on a baking tray, baking for 10 minutes to let the liquid evaporate.
- In a pan, cover the frozen spinach balls with water and bring to a boil.
- Cook until the spinach is fully thawed and wilted.
- Drain the water and squeeze out the excess moisture from the spinach.
- Finely chop the spinach.
- Melt butter in a pan over medium heat; add the chopped mushroom stems and garlic, sautéing until golden.
- Incorporate the chopped spinach and breadcrumbs, mixing well.
- Remove from heat, season with black pepper, and fold in the grated cheese.
- Stuff the mushroom caps with the spinach mixture and return to the oven for 15 minutes or until the cheese is melted.
Notes
For a richer flavor, consider adding herbs like thyme or oregano to the filling.
Feel free to substitute cheddar with your favorite cheese for a different taste.
Nutrition
- Serving Size: 1 mushroom
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg