½ cup cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ tsp Italian seasoning
¼ cup chopped fresh parsley (for garnish)
Instructions:
1. Prepare the Mushrooms
Preheat the oven to 375°F (190°C).
Clean the Portobello mushrooms with a damp paper towel. Remove the stems and scrape out the gills using a spoon.
Brush both sides of the mushrooms with olive oil and balsamic vinegar (if using). Season with salt and black pepper.
Place the mushrooms gill-side up on a parchment-lined baking sheet.
Pre-bake for 10 minutes to release excess moisture. After baking, blot any liquid from the mushrooms with a paper towel.
2. Make the Spinach and Cheese Filling
Heat olive oil or butter in a pan over medium heat. Sauté the garlic for 1 minute until fragrant.
Add the chopped spinach and cook for 2-3 minutes (if using fresh) until wilted. If using frozen spinach, cook until heated through.
Season with salt, black pepper, and red pepper flakes (if using).
Remove from heat and stir in cream cheese, mozzarella, Parmesan, and Italian seasoning until well combined.
3. Stuff the Mushrooms & Bake
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