Italian•healthy
Stuffed Portobello Mushroom
Topped with a marinara sauce and filled with goat cheese and spinach, these roasted and stuffed portobello mushrooms are amazing!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 portobello mushrooms
- ½ cup of spinach
- Half an onion, chopped
- 2 garlic cloves, crushed
- ¼ cup of sunflower seeds (or other seeds you might have)
- 6 tablespoons of crushed tomato sauce or any sauce you have
- 6 oz spinach (fresh or frozen)
- 4 slices of round goat cheese (garlic ones is the best)
- 1/3 cup of panko or similar breadcrumbs
- Oil to spray & for the panko
- Salt
- Pepper
- Oregano
- Sweet pepper
Instructions
- 1
Spray your portobellos with oil, then roast them for 15 min at 450 degrees.
- 2
During roasting prepare spinach with onion, seeds and garlic on the frying pan. Season with spices and set aside.
- 3
In a small cup put one tablespoon of oil and mix panko. If you don’t make the panko moist it will burn.
- 4
Cover the goat cheese slices in panko breadcrumbs.
- 5
Once mushrooms are done cooking, put 1-1/5 spoon of sauce on each portobello (depending on the size), cover with sautéed spinach and goat cheese slice. Put back in the oven for 8 more minutes.
- 6
Eat warm.