Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Ingredients:

4 large portobello mushrooms

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup fresh spinach leaves

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 teaspoon dried basil

Salt and pepper to taste

1 tablespoon breadcrumbs (optional)

Instructions:

Preheat the oven to 375°F (190°C).

Clean the mushrooms and remove the stems. Finely chop the stems and set aside.

In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.

Add the minced garlic and cook for an additional minute.

Add the chopped mushroom stems, spinach leaves, and cherry tomatoes to the skillet. Cook until the spinach has wilted.

Stuff each mushroom cap with the spinach mixture, dividing it evenly among the four mushrooms.

Top each mushroom with shredded mozzarella cheese and grated Parmesan cheese.

Sprinkle dried basil over the cheese.

Season with salt and pepper to taste.

If desired, sprinkle breadcrumbs over the top of each mushroom for extra crunch.

Place the stuffed mushrooms on a baking sheet lined with parchment paper.

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Serve hot and enjoy!,,,