Ingredients
- 4 large portobello mushrooms or 8 smaller ones
- 1 tablespoon olive oil
- ½ medium onion chopped
- 4 cloves garlic minced
- ½ medium green bell pepper chopped
- 2 cups spinach chopped
- ¼ cup tomatoes chopped
- ¼ cup goat cheese crumbled
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 tablespoon hot sauce Frank's
- ½ cup breadcrumbs
- ½ cup mozzarella cheese shredded
Instructions
- Prep the oven: Preheat oven to 400°F.
- Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
- Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.
- Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
- Bake: Bake for 10 minutes or until the cheese melts.
Notes
- Any large mushrooms work for this recipe, you basically want to make sure that they have enough room after you remove the stem, to hold your stuffing.
- Don't soak the mushrooms in water, use a mushroom brush to clean them.
- Don't skip the step of removing excess water from the mushrooms.
- You can store leftover stuffed mushrooms in the fridge for 5 to 7 days in an airtight container.
- These stuffed mushrooms are perfect for freezing, however, it's best to freeze them before baking. Freeze them in an airtight container for up to 3 months.
Nutrition
Serving: 1mushroom | Calories: 221kcal | Carbohydrates: 20g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 539mg | Potassium: 718mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9532IU | Vitamin C: 25mg | Calcium: 231mg | Iron: 3mg
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