Giant Stuffed Mushroom | Jamie Oliver | UK | AD

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option that adds umami flavor.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and just as nutritious.

Preheat the oven to 375°F (190°C).

Clean the portobello mushrooms and remove the stems.

Finely chop the mushroom stems and set aside.

Heat olive oil in a skillet over medium heat.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in the chopped mushroom stems and spinach; cook until spinach is wilted, about 2-3 minutes.

Remove from heat and let cool slightly.

In a mixing bowl, combine cream cheese, parmesan cheese, breadcrumbs, sautéed mixture, black pepper, salt, Italian seasoning, red pepper flakes, and lemon juice.

Stuff each portobello cap generously with the filling mixture.

Place stuffed mushrooms on a baking sheet lined with parchment paper.

Drizzle with olive oil and sprinkle with additional parmesan if desired.

Bake for 25-30 minutes, until mushrooms are tender and tops are golden.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens