Are you a vegetarian who loads your plate with side dishes during the holidays? While veggies typically serve to complement the entrée, it doesn’t mean a vegetarian-friendly main can’t exist, too! This holiday season (or any time of year, really) stuff your face with these warm, ooey-gooey stuffed mushrooms. Large and in charge, each one is filled with a creamy spinach and cheese filling. We suggest making extra, because these top-browned portobellos will go quickly!
4 portobello mushrooms
1 Tbsp. Vitacost Organic Extra Virgin Olive Oil
1/4 tsp. garlic salt
1/4 tsp. dried parsley
2 tsp. olive oil
3 garlic cloves, finely chopped
1 medium red onion, finely chopped
10 oz. spinach, finely chopped
1/4 tsp. ground black pepper
1/4 tsp. crushed red pepper, or to taste
1 tsp. Italian seasoning
1/2 tsp. salt, or to taste
1/4 cup + 2 Tbsp. Greek yogurt
1 Tbsp. tomato paste
1/4 cup light shredded mozzarella cheese + more to sprinkle on top
4 Tbsp. panko bread crumbs
Chopped cilantro or parsley, to garnish
- Remove mushroom stems and set aside. Using spoon, scrape the black gills and discard.
- In bowl, whisk olive oil, garlic salt and dried parsley. Preheat oven 375 degrees F.
- On baking sheet lined with parchment paper, arrange mushrooms with open side facing down. Brush mushrooms garlic-olive oil infusion. Bake 10-12 minutes or until tender.
- Remove from oven (keep oven preheated). Once cool, transfer mushrooms to paper towel to soak up remaining fluid. On another baking tray, arrange mushrooms and set aside.
- In pan, heat oil over medium heat. Add garlic and onion, cook for 2 minutes or until onions are soft. Finely chop reserved mushroom stems and add to mixture, cooking for another 1-2 minutes.
- Mix in spinach, ground black pepper, crushed red pepper flakes, Italian seasoning and salt. Allow spinach to cook until moisture dries out (this takes around 5-6 minutes on medium heat.)
- Remove pan from heat and transfer mixture to bowl to cool. Stir in Greek yogurt, tomato paste and cheese until combined. (Note: Taste stuffing and adjust seasoning to taste at this point.)
- Using spoon, fill mushrooms with stuffing. Sprinkle on remaining shredded cheese and top with breadcrumbs.
- Place mushrooms back in oven for 15 minutes, then broil for 1-2 additional minutes until tops are browned. Remove mushrooms from oven. Cool for a few minutes, then garnish with chopped cilantro or parsley and serve.