Roasted Portobello Mushrooms Stuffed with Spinach and Tomatoes
Servings 4
Equipment
- Baking Sheet
- Large skillet
Ingredients
- 1 tbsp olive oil + a bit more for the mushrooms
- 1 cup of grape tomatoes
- Pinch of crushed red pepper flakes
- 5 oz baby spinach washed
- 1 tbsp balsamic vinegar
- 2 cloves of garlic minced
- Sea salt and freshly cracked pepper to taste
- 4 portobello mushroom caps stems and gills removed
- Italian seasoned panko crumbs to taste
- Parmesan cheese shredded, to taste
- Parsley chopped, to taste
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with foil, then coat it with cooking spray.
- Heat the olive oil in a large skillet 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, 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 in the oven and roast for 15-20 minutes. Remove from the oven and let them cool for a few minutes.
- Place on a serving plate, then sprinkle the top with fresh parsley. Serve immediately. Enjoy.