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Stuffed Portobello Mushrooms

Ingredients:

Method:

  1. Preheat oven to 375oF (190oC).
  2. Add red pepper, artichokes, zucchini to a bowl.
  3. Trim and chop the reserved Portobello stalks.
  4. Drizzle olive oil into a skillet and heat up. Add garlic and red onion and sauté. Add chopped mushroom stems and continue to cook.
  5. Add spinach and cook until wilted.
  6. Scrape spinach sauté into the bowl with the vegetables.
  7. Sprinkle over some salt and grind on some fresh pepper.
  8. Grate Parmesan into bowl. Add breadcrumbs and thyme and stir to combine.
  9. Spoon filling into cleaned Portobello caps.
  10. Top with a little more grated Parmesan.
  11. Cook in the oven 40 minutes.
  12. Remove and grate on a little fresh Parmesan.