Description
These Stuffed Portobello Mushrooms are a savory vegetarian delight, perfect as a hearty appetizer or light main course. Filled with a flavorful mix of sautéed onion, garlic, leeks, and spinach, topped with a golden, cheesy Panko crust, and baked to perfection, they offer a satisfying blend of textures and flavors that are sure to please.
Ingredients
Scale
Mushrooms
- 4 large portobello mushrooms, stems removed
- 2 tablespoons olive oil (for brushing mushrooms)
- 1 teaspoon kosher salt (for mushrooms)
Vegetable Filling
- 1 tablespoon olive oil (for sautéing)
- 3 cloves garlic, minced
- 1/2 medium yellow onion, diced
- 2 medium leeks, thinly sliced (white and light green parts only)
- 4 ounces baby spinach
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Topping
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s ready to roast the mushrooms perfectly.
- Prepare the Mushrooms: Remove the stems and scoop out the gills from the insides of the portobello mushrooms. Discard these parts. Brush both the tops and bottoms of the mushroom caps with 2 tablespoons of olive oil. Place them top side up on a parchment-lined baking sheet and bake for 10 minutes to start softening them.
- Sauté the Vegetables: While the mushrooms bake, heat the remaining tablespoon of olive oil in a large frying pan over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the sliced leeks and cook for another 2 minutes. Gradually add the baby spinach in batches, allowing each to wilt before adding more. Season with 1 teaspoon kosher salt and freshly ground black pepper, then remove from heat.
- Mix the Topping: In a small bowl, combine the shredded mozzarella cheese, Panko breadcrumbs, and melted butter. Stir until everything is evenly incorporated, creating a cheesy, buttery crust topping.
- Assemble and Bake: Sprinkle the remaining 1 teaspoon of kosher salt evenly over the mushroom caps. Evenly divide the sautéed spinach and leek filling among the mushroom caps. Top each with the cheese and breadcrumb mixture. Return the mushrooms to the oven and bake for an additional 15 minutes, or until the cheese is melted and golden brown on top.
- Serve: Once baked, serve the stuffed portobello mushrooms hot. They pair beautifully with a fresh side salad or a serving of wild rice for a complete meal.
Notes
- Removing the gills from the mushroom helps prevent the dish from becoming too moist and bitter.
- Use parchment paper on the baking sheet to help prevent sticking and ease cleanup.
- For a gluten-free option, substitute Panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.
- These mushrooms can be prepared ahead up to the assembly stage, then baked just before serving.
- Adjust seasoning to taste, especially salt and pepper, based on preference or dietary needs.
