Stuffed Portobello Mushroom
Ingredients
Filling
-
4
pieces
portobello mushrooms
-
1
piece
bell pepper
-
1
piece
onion
-
1
cup
spinach
-
¼
cup
dry white wine
-
2
cups
shredded cheese
-
¼
cup
fresh basil
Marinade
-
2
tablespoons
olive oil
-
2
tablespoons
balsamic vinegar
-
1
tablespoon
Worcestershire sauce
-
1
teaspoon
dijon mustard
-
to taste
salt
-
to taste
pepper
Instructions
- Remove and finely chop the mushroom stems, then set aside.
- Scrape out the gills of the mushroom caps and discard.
- Combine all marinade ingredients in a large bowl and coat the mushroom caps.
- Marinate the caps for about 10 minutes.
- Preheat the oven to 400°F and line a baking sheet with foil or parchment paper.
- In a skillet, sauté the chopped mushroom stems, bell pepper, and onion with salt and pepper for about 2 minutes.
- Add spinach, broth, and wine, bringing to a boil and reducing until almost dry.
- Remove mushroom caps from marinade and place them on the baking sheet, seasoning with salt and pepper.
- Fill the caps with the stuffing mixture and sprinkle with cheese.
- Roast in the oven until the cheese is lightly browned, about 30 minutes.
- Top with fresh basil before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
354
Total fat
26g
Total carbohydrates
11g
Total protein
17g
Sodium
425mg
Cholesterol
59mg
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