Stuffed Portobello Mushrooms

An easy recipe for Stuffed Portobello Mushrooms. Makes a delicious vegetarian entree or perfect for anyone who loves mushrooms stuffed with spinach, walnuts, and Gorgonzola cheese!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings, 2 each

Calories 467kcal

Author Meggan Hill

Ingredients

7 tablespoons olive oil divided
10 large portobello mushroom caps divided
Salt and freshly ground black pepper
12 ounces baby spinach
2 tablespoons water
1 onion finely chopped
4 cloves garlic minced
1/2 cup dry sherry
4 ounces Gorgonzola cheese crumbled (about 1 cup)
1 cup walnuts toasted and chopped
3/4 cup panko breadcrumbs

US Customary - Metric

Instructions

Adjust an oven rack to the upper-middle position and preheat oven to 400 degrees. Line rimmed baking sheet with parchment paper or foil for easy cleanup.
Arrange 8 mushroom caps, gill-side down, on prepared baking sheet and brush with 2 tablespoons oil (set aside remaining 2 mushroom caps). Roast until tender, about 10 to 12 minutes.
Remove mushrooms from oven, flip them gill side up, and sprinkle with salt and pepper.
Meanwhile in a covered bowl, microwave spinach, water, and 1/4 teaspoon salt until wilted, about 2 minutes. Drain well and wrap in a clean kitchen towel. Squeeze to remove as much liquid as possible. Transfer to a cutting board and coarsely chop.
Finely chop the 2 reserved mushroom caps. In a large skillet over medium-high heat, heat oil in remaining 2 tablespoons oil. Add onion and cook until softened, about 3 minutes.
Stir in chopped mushrooms and cook until they release most of their liquid, about 4 minutes. Stir in garlic until fragrant, about 30 seconds.
Stir in sherry and cook until absorbed, about 2 minutes. Stir in chopped spinach, Gorgonzola, and walnuts until heated through, about 1 minute. Season to taste with salt and pepper.
Divide filling among roasted mushroom caps. Press down on the filling with the back of a spoon to flatten. Sprinkle with panko and drizzle with remaining 2 tablespoons olive oil. Bake until panko is golden and filling is heated through, about 2 to 4 minutes.

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