Veggie Stuffed Portabella Mushrooms

Total Time
50mins
Prep 20 mins
Cook 30 mins

These are filled with good-for-you broccoli and spinach, while the creamy cheese and buttery breadcrumb topping--as well as the earthy flavors of thyme, leeks, and shallots.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F In a heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add leek and shallot and saute, stirring often, until they are softened and fragrant, about 5 minutes. Remove mushroom stems from caps and chop stems.
  2. Add chopped stems and broccoli to the pan and continue to saute, stirring occasionally, about 5 minutes more. Add spinach and saute a few minutes more, until wilted. Add parsley and thyme, stir well to combine, and remove from heat.
  3. Place mushroom caps, gill side up, in a lightly-oiled baking pan. Mound sautéed vegetables evenly in caps. Top with crumbled goat cheese.
  4. In a small skillet, melt the butter and add breadcrumbs, stirring to coat evenly. Sprinkle buttered crumbs over the tops of the mushrooms.
  5. Bake in preheated oven for 25 - 30 minutes, until crumbs are golden brown and cheese is melted. Serve immediately.

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