Cheesy Stuffed Portobello Mushrooms
- Ready in: Prep: 18 Min, Cooking: 15 Min, Total: 33 Min
- Serves: 4
- kcal: Calories: 251 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 19mg Sodium: 716mg Carbohydrates: 16g Fiber: 3g Sugars: 4g Protein: 10g SmartPoints: 9
In our scrumptious Cheesy Stuffed Portobello Mushrooms recipe, superfoods like fire-roasted tomatoes and spinach are cooked until wilted and juicy and loaded into mushroom caps. Ultra-nutritious dried oregano, black olives, and garlic deliver bold flavor. Shredded skim mozzarella turns melty and irresistible after caps are baked.
Step by Step Directions
Preheat oven to 400 degrees.
Lightly rub each mushroom with olive oil. Set them top side down on a baking sheet.
Heat one tablespoon olive oil in a skillet. Add onions and sauté for 5 minutes until softened and translucent. Add garlic and sauté for an additional 30 seconds. Add diced tomatoes (without juice), spinach, oregano, salt, and pepper.
Cook just until spinach is wilted, for about 2 minutes, stirring, and remove from the heat. Toss in sliced black olives. Spoon the mixture into each of the mushroom caps. Sprinkle on mozzarella then parmesan. Sprinkle breadcrumbs on top of parmesan. Drizzle with remaining olive oil.
Bake for 15 minutes until mushrooms are tender, tops are golden brown, and cheese is melted. Enjoy!