Stuffed Portobello Mushrooms
9/19/2019, 6 a.m.
Stuffed Portobello Mushrooms SERVINGS: 8 / TOTAL TIME: 55 MINS
8 portobello mushrooms, washed and stems and gills removed
2 tbsp. extra-virgin olive oil
1 (8-oz.) block cream cheese, softened
1 (10-oz.) package frozen spinach, defrosted and squeezed dry
1 c. shredded mozzarella
6 strips bacon, cooked and roughly chopped
1/2 c. cherry tomatoes, quartered
2 cloves garlic, minced
1 tsp. dried oregano
Kosher salt & ground black pepper
Pinch crushed red pepper flakes
1/2 c. panko breadcrumbs
1/4 c. freshly grated Parmesan
4 tbsp. melted butter
Freshly chopped parsley, for serving
Preheat oven to 400° and grease a large baking sheet with cooking spray. Place mushrooms, stem side down on pan and brush with oil.
Bake for 10 minutes or until beginning to soften. Soak up any excess water on pan with paper towels.
In a large bowl, combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic, and oregano. Season with salt, pepper, and a pinch of red pepper flakes.
In a medium bowl combine panko, Parmesan, and melted butter.
Flip mushroom caps over and stuff with cream cheese mixture. Top with panko mixture.
Bake until cheese is melty and tops are golden, 15 minutes.
Garnish with parsley before serving.