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Portobello Stuffed Mushrooms with Spinach, Gruyère, and Parmesan Recipe

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★★★★★

4.8 from 76 reviews

Delicious and hearty Portobello Stuffed Mushrooms filled with a savory mixture of sautéed onions, garlic, spinach, breadcrumbs, and a blend of Gruyère and Parmesan cheeses, baked to golden perfection and topped with fresh herbs.

Ingredients

Scale

Mushrooms

  • 4 large Portobello mushrooms

Filling

  • 2 tablespoons olive oil
  • 1/2 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme, stalks removed
  • 2 cups fresh spinach, chopped
  • 1/2 cup breadcrumbs
  • 1/2 cup Gruyère cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and pepper, to taste

Instructions

  1. Preheat Oven: Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper to prepare for baking the mushrooms.
  2. Prepare Mushrooms: Wipe the Portobello mushrooms clean with a damp paper towel. Remove the stalks, finely chop them and set aside. Scrape out and discard the gills from inside each mushroom cap.
  3. Pre-cook Mushrooms: Place the mushroom caps on the baking sheet, open side up, and bake in the oven for 15 minutes to release moisture. Reserve any juice released during this process for the filling.
  4. Make the Filling Base: Heat a skillet or cast iron pan over medium heat and add the olive oil. Sauté the diced onion for about 2 minutes until softened. Add the minced garlic, chopped mushroom stalks, and fresh thyme leaves, cooking for an additional minute to combine flavors.
  5. Add Greens and Mushroom Juice: Stir in the chopped spinach and reserved mushroom juice. Cook for 1-2 minutes until the spinach is wilted, then remove the skillet from the heat.
  6. Combine Filling Ingredients: To the cooked mixture, add breadcrumbs, shredded Gruyère, grated Parmesan, salt, and pepper. Mix thoroughly until the filling is well combined and cohesive.
  7. Stuff Mushrooms: Divide the filling evenly among the mushroom caps, pressing it gently into each one to fill them completely.
  8. Bake Stuffed Mushrooms: Return the mushrooms to the oven and bake for 15-20 minutes, or until the mushrooms are tender, the cheese has melted, and the tops are golden brown.
  9. Garnish and Serve: Remove from the oven and sprinkle the stuffed mushrooms with finely chopped fresh parsley, a few extra thyme leaves, and extra Parmesan cheese to enhance flavor and presentation.

Notes

  • To make cleaning mushrooms easier, avoid rinsing under water; use a damp paper towel instead.
  • Reserve the mushroom juice expelled during pre-cooking to add extra moisture and flavor to the filling.
  • Use a cast iron skillet or heavy-bottomed pan to evenly sauté vegetables and enhance flavor development.
  • For a vegetarian version, ensure that the bread crumbs and cheeses used do not contain animal rennet.

Keywords: Portobello mushrooms, stuffed mushrooms, baked mushrooms, vegetarian appetizer, Gruyère cheese, Parmesan cheese, spinach, savory filling

Find it online: https://tastygenius.com/portobello-stuffed-mushrooms-with-spinach-gruyere-and-parmesan-recipe/