STUFFED PORTOBELLO MUSHROOMS with Spinach and Cheese | Dinner Ideas | Cooking and Cups

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 dairy-free and adds a cheesy flavor.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are whole grain and gluten-free.

mozzarella cheese

🥗Healthier: vegan cheese

💰Cheaper: cheddar cheese

Vegan cheese caters to dairy-free diets.

Preheat the oven to 400°F (200°C).

Clean the portobello mushrooms and remove the stems.

Dice the mushroom stems and set aside.

In a skillet, heat 2 tablespoons of oil over medium heat.

Add the finely diced onion and sauté until softened.

Add the finely diced garlic and cook for a minute.

Stir in the diced mushroom stems, thyme, and cook for a couple of minutes.

Add the frozen spinach and sun-dried tomatoes; cook until heated through.

Remove from heat and mix in the cream cheese, breadcrumbs, and chopped parsley.

Season the filling with salt to taste.

Spoon the filling into each portobello cap, pressing down gently.

Top with shredded mozzarella cheese.

Grease a baking dish and place the stuffed mushrooms inside.

Bake for 20-25 minutes until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens