Baked Stuffed Portobello Mushrooms
- Yield: 3
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Baked Stuffed Portobello Mushrooms
Ingredients
- Spinach - 2 large handfuls
- Cherry tomato - 2 cups, sliced into quarters
- Mozzarella cheese - 1 cup
- Olive oil - 2 tbsp
- Dried rosemary - 1 tsp
- Dried thyme - 1 tsp
- Lemon juice - 2 tbsp
- Garlic - 2 cloves, minced
- Portobello mushroom - 6 caps
- Parmesan cheese - 40g, grated very fine
- Olive oil - extra to drizzle
Instructions
- Preheat the oven to 180˚C.
- Wilt the spinach in a saucepan with 3 tablespoons of water in a non stick pan. Drain and set aside.
- Combine the spinach, tomato, cheese, olive oil, rosemary, thyme, lemon juice and garlic in a small bowl. Season to taste.
- Remove brown gills from the undersides of mushroom caps using a spoon and discard. Remove the stems.
- Cover a baking tray with foil. Place the mushroom caps stem side up on the tray.
- Spoon 1/4 cup tomato mixture into each mushroom cap. Sprinkle with parmesan cheese and drizzle with olive oil.
- Place in oven and cook for 20 minutes.
