With a nutrient-rich spinach and creamy cheese filling, these panko-topped spinach stuffed portobello mushrooms make a marvelous meatless meal or a deliciously versatile side.
2large portobello mushroomscleaned, with stems and gills removed
8ouncesfresh spinach leaves
2clovesminced garlic
salt
ground black pepper
3ouncescream cheesecubed
For the Panko Topping
1tablespoonbuttermelted
¼cuppanko breadcrumbs
freshly grated parmesan cheese
Instructions
Preheat oven to 450 F.
Clean mushroom tops and remove stems and gills.
Brush mushroom tops with olive oil, then bake stem side down on a rimmed baking sheet for 10 minutes.
While the mushrooms are baking, prepare the spinach filling. Saute the minced garlic in olive oil on medium heat for about a minute. Then add the fresh spinach leaves by the handful. Cook until the spinach is wilted, adding more olive oil as needed. Season with salt and pepper to taste.
Add the cubes of cream cheese to the sauteed spinach and cook on low heat until melted.
In a small bowl, prepare the panko breadcrumb topping by combining melted butter and panko breadcrumbs.
Remove the mushroom caps from the oven and turn them stem side up.
Divide the spinach and cheese mixture between the mushrooms and top with the panko breadcrumbs.
Return to the oven on a foil-lined baking sheet for 5-10 minutes or until the panko begins to brown.