Stuffed Portobello Mushrooms

large portobello mushrooms on a baking sheet with parchment paper stuffed with spinach, boursin cheese and topped with crispy breadcrumbs.

5 from 1 vote

Large portobello mushrooms filled with creamy boursin cheese, sautéed garlicky spinach, freshly sliced tomato, and then topped with a crispy parmesan panko breadcrumb topping. This Italian-style stuffed mushrooms recipe is easy to make for a perfect appetizer or all-in-one nutritious meal.

Servings:

Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients

4 large portobello mushrooms, stems reserved and finely chopped
2 tbsp olive oil, divided
salt and pepper, to taste
1 large tomato, sliced into rounds
2 green onions, finely diced, plus extra to garnish (optional)
4-5 garlic cloves, minced
1 tsp italian seasoning
16 oz fresh spinach
1 pack (5.2oz) Boursin Garlic & Fine Herbs
¼ cup seasoned panko breadcrumbs
1 tbsp grated parmesan cheese

Instructions

Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or foil.
Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems; finely chop the stems and set them aside for later.
Using the side of a spoon, carefully scrape out the gills (insides) of the mushroom caps and discard.
Place the mushrooms on the baking sheet, gill side up. Brush the outer sides of the mushrooms with olive oil. Season with salt and pepper. Place a tomato slice on top of each mushroom. Set aside.
In a skillet over medium-high heat, add 1 tablespoon olive oil. Add the green onion and minced garlic, sautéing until they become fragrant and translucent, about 1-3 minutes. Stir in the chopped mushroom stems, Italian seasoning, salt, and pepper to taste.
Add the fresh spinach to the skillet and cook until it wilts, stirring occasionally, about 4-5 minutes.
Turn off the heat and mix in the boursin cheese with the spinach mixture until well combined.
Distribute the spinach and boursin mixture evenly into each mushroom, then bake in the oven for 12-15 minutes.
Mix together the panko breadcrumbs and grated parmesan cheese. Remove the mushrooms from the oven and evenly top each with the breadcrumb mixture; drizzle over olive oil.
Place the mushrooms back into the oven and broil about 3-4 minutes, until the tops are golden brown. Let cool slightly before serving. Enjoy!

Equipment

1 sheet pan, baking sheet