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Cheese and Veggie Stuffed Portobello Mushrooms

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
  

  • 3 Portobello Mushrooms washed, stems removed, and gills carefully removed with a spoon
  • 1/2 pint grape tomatoes quartered
  • 1/4 cup red onion diced
  • 2 garlic cloves minced
  • 1/4 cup panko
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 3 tablespoons extra virgin olive oil
  • 2 cups baby spinach
  • 1/4 cup black olives sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit. Mince garlic and set aside.
  • Rub olive oil on tops of mushrooms and place top side down on a baking sheet.
  • Add 2 tablespoons of olive oil in a skillet and heat at medium heat. Add onions and tomatoes and saute for 5 minutes until softened. Add garlic and saute one additional minute. Add fresh spinach, oregano, salt and pepper and mix ingredients together.
  • Once spinach has wilted, remove pan from heat and add olives to pan and mix in.
  • Spoon mixture into each mushroom and add mozzarella cheese and then parmesan. Carefully spoon panko on top. Drizzle a little olive oil on top of each mushroom
  • Bake at 400 degrees for 15 minutes.
  • Enjoy!
  • Recipe adapted from Clean Eating Corner