Meatless Monday
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Meatless Monday-Portobello Mushrooms Stuffed with Spinach Frittata

Hope everyone had a great weekend!  Can you believe it is Monday already?!  I definitely can’t!  I am going to get straight into the recipe today…a great stuffed mushroom recipe!  Hope you enjoy!

4 Large Portobello Mushrooms, stems removed

1 TBSP Butter

1 TBSP Olive Oil

5 ounces (1/2 package) frozen spinach, thawed

1 TSP Italian Seasoning

1/4 Cup Italian Dried Breadcrumbs

1/4 Cup Soft, Fresh Breadcrumps

1 Cup Shredded Parmesan Cheese

1 Egg

1/4 Cup Cream or Milk

Salt and Pepper to taste

 

Preheat oven to 375

Melt butter in large skillet over medium-high heat

Add chopped mushroom stems, spinach, Italian seasoning, and dried breadcrumbs

Saute until stems are brown and mixture is dry (about 10-15 minutes)

Sauteed Mixture

Add fresh breadcrumbs and saute about 5 minutes

Transfer mixture to bowl and mix in cheese, salt, and pepper

Cool 15 minutes

Cooled Mixture

While mixture is cooling, clean mushroom caps with damp towel

Place gills down on baking sheet

Spread olive oil on mushroom cap tops

Mushrooms

Roast in oven for 10 minutes

Flip mushroom caps over and spoon mixture into cavity of caps

Mushrooms with Mixture

Bake in oven for 20 minutes

Sprinkle warm mushrooms with shredded cheese

Cooked Mushrooms and Mixture sprinkled with cheese

Serve once cheese on top is melted!

Finished Product!

Do you have any questions for me about my blog or want to see something in particular?  Leave them in the comments below or email me at newsforchews@gmail.com!

Stay hungry…

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