Ingredients:

  • 4 large Portobello Mushrooms
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 4 oz cream cheese, softened
  • 2 cups fresh baby spinach, finely chopped
  • 3 cloves garlic, minced
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup panko breadcrumbs
  • 0.25 cup fresh Italian parsley, chopped
  • 0.5 tsp red pepper flakes

Instructions:

  1. Preheat and Prep. Set your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
  2. Clean the caps. Remove the stems from the 4 large Portobello Mushrooms. Note: Save these for a veggie stock later.
  3. The Scrape. Use a spoon to remove the dark gills. This creates a deep bowl for your filling.
  4. Initial Seasoning. Whisk 2 tbsp extra virgin olive oil with 1 tbsp balsamic vinegar, 0.5 tsp kosher salt, and 0.25 tsp cracked black pepper. Brush this over both sides of the caps.
  5. Pre Roast. Place caps gill side down and bake for 10 minutes until they begin to release moisture and soften.
  6. Build the filling. In a bowl, combine 4 oz cream cheese, 2 cups chopped spinach, 3 minced garlic cloves, 0.5 cup Parmesan, and 0.5 tsp red pepper flakes.
  7. The Stuffing. Flip the pre roasted mushrooms. Divide the cream cheese mixture evenly among the caps, pressing it firmly into the center.
  8. The Crunch Layer. Mix 0.5 cup panko breadcrumbs with 0.25 cup Italian parsley. Sprinkle generously over the cheese.
  9. Final Bake. Roast for another 15 minutes until the panko is golden and the cheese is bubbling.
  10. Resting. Let the mushrooms sit for 3 minutes before serving to allow the internal juices to settle.