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Stuffed Portobello Mushrooms with Mozzarella

Ingredients:

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  • 4 large Portobello mushroom caps

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 small tomato, diced (or cherry tomatoes halved)

  • 1/2 cup chopped spinach (optional)

  • Salt and pepper to taste

  • 1 teaspoon dried Italian herbs or basil

  • 1 cup shredded or sliced mozzarella cheese

  • Fresh basil or parsley for garnish (optional)

Stuffed-Portabello.jpeg

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  1. Preheat oven to 400°F (200°C).

  2. Clean mushrooms by gently wiping with a damp paper towel. Remove stems and gently scrape out the gills with a spoon if desired.

  3. Brush mushrooms with olive oil on both sides and place them on a baking sheet, cap side down.

  4. Sauté garlic in a bit of olive oil for 1-2 minutes, then add diced tomatoes and optional spinach. Cook until soft. Season with salt, pepper, and herbs.

  5. Spoon the tomato mixture into the mushroom caps evenly.

  6. Top generously with shredded or sliced mozzarella.

  7. Bake in the oven for 15–20 minutes, or until cheese is bubbly and golden.

  8. Garnish with fresh basil or parsley if you like. Serve warm!

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