Roasted Portobello Mushrooms Stuffed with Spinach and Tomatoes
Total Time 25minutes
1tbspolive oil + a bit more for the mushrooms
1cupof grape tomatoes
Pinchof crushed red pepper flakes
Sea salt and freshly cracked pepperto taste
4portobello mushroom capsstems and gills removed
Italian seasoned panko crumbsto taste
Parmesan cheeseshredded, to taste
Parsleychopped, to taste
Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
Heat the olive oil in a sauté pan over medium heat. Add the grape tomatoes along with crushed red pepper flakes and cook, stirring occasionally, for 1-2 minutes. Add the washed spinach along with the balsamic vinegar and garlic then season with sea salt and freshly cracked pepper, to taste. Cook, stirring constantly, for 1 minute. Remove from the heat.
Remove the gills from the inside of the mushrooms with a spoon then rub a bit of olive oil on the inside and outside of each portobello. Season with sea salt and freshly cracked pepper, to taste. Spoon the spinach mixture evenly into each mushroom cap. Sprinkle each top with panko crumbs and a bit of Parmesan cheese.
Place into the oven and roast for 15-20 minutes. Remove from the oven and let them cool for a few minutes. Place onto a serving plate then sprinkle with a bit of fresh parsley on top. Serve immediately. Enjoy.