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Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms
  1. Heat oven to 450F. Line a baking sheet with foil. Place mushrooms open end down. Brush caps with 1 tablespoon oil, vinegar, maple salt and pepper. Bake until tender, about 8 minutes. Drain excess juice off.
  2. In a skillet over medium heat, heat 1 tablespoon oil. Add onion and cook until translucent, about 4 minutes. Add garlic, thyme, rosemary, beans and broth; season with pepper. Add spinach; cook until spinach is wilted (about 4 minutes).
  3. Remove from heat and stir in prosciutto and parsley. Stuff the mixture evenly into the caps. Top each with panko and Parmesan.
  4. Coat caps with cooking spray; bake until panko is golden, 10 minutes. Serve warm.
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