Ingredients
18 portobello stuffing mushrooms
8 ounces cream cheese, softened
2 large eggs
2 tablespoons olive oil + 1 additional tablespoon
2 cups shredded parmesan cheese
3 cloves of garlic, minced
4 cups fresh spinach, chopped
½ teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
1 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
Tools Needed
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Preparation
Preheat oven to 350℉. Line a baking tray with aluminum foil and lightly grease.
Add 1 tablespoon of oil to a small pan and warm over medium heat. Add garlic and sautée until fragrant, about 1 minute. Set aside.
Microwave cream cheese, in a large bowl, until soft and melted. Add eggs, remaining oil, cheese, and garlic. Mix until well combined.Â
Stir in spinach, salt, pepper, and onion powder. Set aside.
In a small bowl, melt butter in the microwave. Add breadcrumbs and mix until the breadcrumbs are completely coated. Set aside.
Fill each mushroom cap with the spinach mixture, using a small spoon, and top with breadcrumb mixture. Place on prepared baking tray, filling side upwards.
Bake the mushrooms for 15-20 minutes, or until the breadcrumbs are golden brown.Â
Allow to cool on the tray for 10 minutes, then enjoy while warm.
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