Ingredients
Scale
- 4 large portabella mushrooms
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portabella mushrooms with a damp cloth and remove the stems.
- In a skillet over medium heat, warm olive oil and sauté minced garlic until fragrant. Add chopped spinach and cook until wilted.
- Stir in breadcrumbs, grated Parmesan cheese, Italian seasoning, lemon juice, salt, and pepper until well combined.
- Generously fill each mushroom cap with the mixture.
- Place stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
Notes
- Customize your filling by adding ingredients like chopped bell peppers or zucchini.
- For a gluten-free option, use gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed mushroom (130g)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 8mg