Portobello Appetizer Bake
Baked portobello mushroom caps filled with a creamy garlic cheese mixture and finished with a crisp breadcrumb topping
PRINT PINServings 6
INGREDIENTS
Mushrooms
- 6 large portobello mushroom caps
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper.
Creamy Filling
- 4 oz cream cheese softened
- ⅓ cup sour cream
- 2 cloves garlic minced
- 1 cup baby spinach chopped
- ½ cup shredded mozzarella
- ⅓ cup grated Parmesan
- ½ tsp Italian seasoning
- ¼ tsp crushed red pepper flakes optional
- salt to taste.
Topping
- ⅓ cup panko breadcrumbs
- 1 tbsp melted butter
- 2 tbsp grated Parmesan.
Garnish
- fresh parsley for garnish
- lemon wedges optional.
INSTRUCTIONS
Prep
- preheat oven to 400 F
- lightly oil a rimmed baking sheet or baking dish
- wipe mushrooms clean and remove stems
- scrape out dark gills with a spoon if desired
- brush caps with olive oil and season with salt and pepper
- bake mushroom caps gill side up for 8 minutes to release moisture then carefully drain any liquid.
Fill And Bake
- mix cream cheese
- sour cream
- garlic
- spinach
- mozzarella
- Parmesan
- Italian seasoning and optional pepper flakes until combined
- spoon filling into each cap
- mix panko with melted butter and Parmesan then sprinkle over filled caps
- bake 15 to 18 minutes until topping is golden and filling is hot
- broil 1 to 2 minutes if needed for extra browning
- rest 5 minutes then garnish with parsley and serve warm.
Notes
1. Use thawed frozen spinach squeezed dry if needed. Swap Greek yogurt for sour cream for a lighter filling. Add chopped artichoke hearts or cooked crumbled bacon for variation. Use gluten free breadcrumbs to make it gluten free
Nutrition
Calories: 210kcal | Carbohydrates: 9g | Protein: 11g | Fat: 16g