Stuffed mushrooms were brought into the world by the native Italians who loved mushrooms, but wanted to add something new! They discovered some healthy methods on how to compliment mushrooms with vegetables and cheese.
- 1 tsp olive oil
- 1 tomato
- 2 red bell peppers
- 1 garlic clove
- 4 oz mozzarella cheese
- 1 cup panko breadcrumbs
- 2 tbsp chopped chives
- 150 grams mozzarella
- 1/4 tsp salt
- 1/4 tsp pepper 4-6 Portobello mushroom (depending on the size)
- Finely chop 1 medium shallot. Remove the stems from 4 large portobello mushrooms and discard. Use a spoon to gently scrape out and discard the gills to make room for the filling.
- Brush the mushrooms on both sides with 2 tablespoons of the olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the mushrooms on a rimmed baking sheet stem-side down and roast until just beginning to soften, about 10 minutes. Meanwhile, make the filling.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the shallot and sauté until softened and translucent, 1 to 2 minutes. Add 5 ounces baby spinach (5 packed cups) and toss until just wilted about 1 minute. Remove the pan from the heat. Crumble the goat cheese into the pan and stir until it just melts and coats the spinach. Stir in the sun-dried tomatoes.
- Remove the baking sheet from the oven and flip the mushrooms over with a flat spatula. Divide the spinach mixture evenly among the mushroom caps.
- Roast until the mushrooms are tender and the cheese just starts to melt about 10 minutes. Switch the broiler on and broil until the cheese browns, 2 to 3 minutes more.
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