Mediterranean Kitchen Recipes

STUFFED PORTOBELLO MUSHROOMS RECIPE :

These savory mushroom caps are filled with a delicious mixture of sautéed spinach, cherry tomatoes, and melty cheese—perfect as a side dish, appetizer, or light vegetarian meal.

INGREDIENTS :

• 4 large Portobello mushroom caps, stems and gills removed

• 1 tablespoon olive oil

• Salt and black pepper, to taste

• 2 cloves garlic, minced

• 1 1/2 cups fresh spinach, chopped

• 1 cup cherry tomatoes, halved

• 1/2 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1/4 teaspoon red pepper flakes (optional)

• Fresh parsley, chopped for garnish

INSTRUCTIONS :

Step 1: Prepare the Mushrooms

1. Preheat oven to 375°F (190°C).

2. Clean mushroom caps with a damp cloth or paper towel.

3. Brush both sides with olive oil and season with salt and pepper.

4. Place on a baking sheet lined with parchment paper, gill side up.

Step 2: Sauté the Filling

1. In a skillet over medium heat, add a bit of oil.

2. Sauté garlic for 30 seconds until fragrant.

3. Add spinach and cook until wilted.

4. Toss in cherry tomatoes and cook for 2–3 minutes.

5. Season with salt, pepper, and red pepper flakes if using.

6. Remove from heat.

Step 3: Fill and Bake

1. Spoon the spinach-tomato mixture into each mushroom cap.

2. Top with shredded mozzarella and a sprinkle of Parmesan.

3. Bake for 15–20 minutes until the mushrooms are tender and the cheese is bubbly and golden.

Step 4: Garnish and Serve

1. Sprinkle with chopped fresh parsley.

2. Serve warm as an appetizer or with a salad for a complete meal.

TIPS :

• Add cooked quinoa or rice to the filling for a heartier version.

• Swap mozzarella for goat cheese or feta for a different flavor profile.

• Use a broiler for the last 2 minutes to brown the cheese for extra crispiness...///