BLACKBERRY BABE

The BEST Stuffed Portobello Mushrooms 

This portobello mushroom recipe is stuffed with cheese, garlic, tomatoes, spinach and bell peppers! These cheesy mushrooms are a hearty vegetarian main dish.

INGREDIENTS

– Portobello mushrooms – Parmesan cheese – Cream cheese – Sour cream – Tomatoes – Breadcrumbs – Fresh parsley

1

Wipe off the mushrooms to remove the dirt. Remove stems from the mushrooms by twisting them off and discarding them.

2

Place the mushrooms on a 9x13 sheet pan lined with parchment paper. To a pan add of olive oil and heat over medium-high heat.

3

Add spinach, red bell pepper, red onion, Italian seasoning, red pepper flakes, salt, pepper, and paprika.

4

Sauté and for 5 minutes or until the spinach has wilted. In the last 30 seconds, add the garlic.

5

Add the parmesan cheese, cream cheese, sour cream, tomatoes, breadcrumbs, and parsley.  Stir for 1-2 minutes.

6

Use a spoon to fill the mushroom caps with the mixture from the skillet. Top with the mozzarella cheese.

7

Bake until the mushrooms start to become tender. With a pastry brush baste the outside of the mushrooms with olive oil.

8

Bake for an additional 5 minutes. Turn the oven to broil on high for 1-2 minutes. Garnish with fresh parsley. Serve warm.

Serve & enjoy!

Serve & enjoy!

This Stuffed Portobello Mushrooms is irresistible.

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