Cheesy Stuffed Portobello Mushrooms

5 from 2 votes

Stuffed with superfood ingredients, these scrumptious mushrooms are perfect as a main course or as an appetizer at your next dinner party.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, Dinner

Cuisine: Universal

Keyword: Low-Carb, Vegetarian

Servings: people

Calories: 251kcal

4 portobello mushrooms cleaned, stems removed, and brown gills on underside carefully scraped out with a spoon
2 tablespoons extra virgin olive oil
1/2 cup onion chopped
1 garlic clove minced
1 cup diced fire-roasted tomatoes canned, drained
2 cups baby spinach loosely packed
1 teaspoon dried oregano
1/2 teaspoon kosher or sea salt divided
1/4 teaspoon black pepper divided
1/4 cup black olives sliced, no liquid
1/2 cup mozzarella part-skim
1/4 cup parmesan cheese grated
1/2 cup whole-wheat breadcrumbs or panko

Preheat oven to 400 degrees.
Lightly rub each mushroom with olive oil. Set them top side down on a baking sheet.
Heat one tablespoon olive oil in a skillet. Add onions and sauté for 5 minutes until softened and translucent. Add garlic and sauté for an additional 30 seconds. Add diced tomatoes (without juice), spinach, oregano, salt, and pepper.
Cook just until spinach is wilted, for about 2 minutes, stirring, and remove from the heat. Toss in sliced black olives. Spoon the mixture into each of the mushroom caps. Sprinkle on mozzarella then parmesan. Sprinkle breadcrumbs on top of parmesan. Drizzle with remaining olive oil.
Bake for 15 minutes until mushrooms are tender, tops are golden brown, and cheese is melted. Enjoy!

SmartPoints (Freestyle): 9