Ingredients:

  • 4 large portobello mushroom caps, stems and gills removed
  • 2 tablespoons olive oil, divided (30 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup fresh spinach, roughly chopped (packed)
  • ½ cup sun-dried tomatoes, oil-packed, drained and chopped (optional)
  • ½ cup breadcrumbs (panko or regular)
  • ½ cup grated Parmesan cheese (or vegan Parmesan cheese alternative)
  • ¼ cup cream cheese or ricotta cheese (optional, for extra creaminess – about 2 ounces / 56g)
  • 1 tablespoon fresh parsley, chopped (or fresh basil)
  • ½ cup shredded mozzarella cheese (or vegan mozzarella alternative), divided

Instructions:

  1. Preheat oven to 375°F (190°C / Gas Mark 5). Line a baking sheet with parchment paper (optional). Brush the portobello mushroom caps with 1 tablespoon of olive oil, season with salt and pepper, and place on the prepared baking sheet, cap-side up.
  2. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic. Sauté until the onion is softened and translucent (about 3-4 minutes), being careful not to brown the garlic.
  3. Add the chopped spinach (and sun-dried tomatoes, if using) to the skillet. Cook until the spinach wilts and reduces in volume (about 1-2 minutes). Remove from heat.
  4. In a medium mixing bowl, combine the cooked veggies, breadcrumbs, Parmesan cheese (or alternative), cream cheese/ricotta (if using), parsley (or basil), and half of the mozzarella cheese (or alternative). Stir well to combine.
  5. Spoon the filling evenly into each portobello mushroom cap, mounding it slightly.
  6. Sprinkle the remaining mozzarella cheese (or alternative) evenly over the top of the stuffed mushrooms.
  7. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted, bubbly, and lightly golden brown.
  8. Garnish with extra fresh herbs (parsley or basil) if desired and serve warm.