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Creamy Spinach and Red Pepper Portobello Mushrooms

Name: Creamy Spinach and Red Pepper Portobello Mushrooms
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: Salt and freshly ground black pepper to taste; 2 garlic cloves, minced; 200g fresh spinach, roughly chopped; 2 tbsp olive oil; 100g creamy goats' cheese; 100g smoked mozzarella, grated; Squeeze of a half lemon; 4 Portobello mushrooms, stems removed and finely chopped; ½ large onion, finely chopped; 100g jarred roasted red pepper strips, drained and roughly chopped

Savor the delight with these Creamy Spinach and Red Pepper Stuffed Portobello Mushrooms. Earthy Portobello caps filled with flavor-packed roasted peppers, tender spinach, and a blend of tangy goat cheese and smoked mozzarella, these stuffed mushrooms are a downright delicious starter or an equally e...

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50 min

TOTAL TIME

579

CALORIES

$6.89

PER SERVING

Creamy Spinach and Red Pepper Portobello Mushrooms

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Ingredients

10 INGREDIENTS

2 SERVINGS

salt & freshly ground black pepper

to taste

2 cloves garlic

minced

7 1/8 g fresh spinach

roughly chopped

2 tbsp olive oil

3 1/2 g creamy goats cheese

3 1/2 g smoked mozzarella

grated

1/2 whole lemon

squeezed

4 whole portobello mushrooms

stems removed and finely chopped

1/2 large onion

finely chopped

3 1/2 g jarred roasted red pepper strips

drained and roughly chopped

Directions

7 STEPS

15 min

PREP TIME

35 min

COOK TIME

50 min

TOTAL TIME

Preheat your oven to 170C Fan mode.

Mix the chopped Portobello mushroom stems, onion, garlic, spinach, goat cheese, roasted red peppers strips, half of the smoked mozzarella, a squeeze of lemon, salt, and pepper in a large bowl, combining well.

Brush the Portobello mushroom caps with olive oil and place them cap side down on a baking tray.

Divide the mixture among the mushroom caps, filling each cap evenly.

Sprinkle the remainder of the smoked mozzarella over the stuffed mushrooms.

Bake the mushrooms in the preheated oven for around 35 minutes, or until the mushrooms are tender and the cheese is a beautiful golden.

Let them cool slightly, and they're ready to serve. Enjoy these delicious stuffed mushrooms warm.