Tuscan Veggie Stuffed Portobello Mushrooms
My Tuscan Veggie Stuffed Portobello Mushrooms are filled with a warm flavorful mixture of spinach, eggplant, garlic, creamy goodness and artichokes which are sure to be a big hit for a meatless weeknight dinner.
We’ve all seen stuffed mushrooms as appetizers. This year, why not make mushrooms the main course? Instead of the usual small bite size mushrooms, make them irresistible by using large portobello mushrooms and making them the star.
Miss Emma and I love the large portobello mushroom caps because basically you can stuff them with almost anything you want; giving you the result of a beautiful meal that comes together in no time. Before Steve and I got married Miss Emma and I would often eat these as a main course during the week along with a nice big salad. Once Steve and his kiddos came into our lives they weren’t sold on the index of a meatless meal; BUT let me tell y’all you can make make them as a delicious side dish next to a grilled steak! Y’all they compliment each other perfectly together!
Y’all? If you trust me at all – you need to make these Tuscan Veggie Stuffed Portobello Mushrooms. Don’t wait – get the ingredients on the way home and you can have these for dinner tonight! Y’all won’t be sorry – pinky promise!
If you make some be sure to share it on Instagram and tag me at Official_Carrieshomecooking.
- 4 large portobello mushrooms, wiped with a damp paper towel and stalk trimmed and gills removed
- 2 Tbsp olive oil
- 1 shallot, diced
- 1 cup eggplant, peeled and chopped
- ¼ cup sun dried tomatoes, chopped
- 2 tsp minced garlic
- 1 10 oz. pkg. frozen chopped spinach cooked and drained
- 1 14 oz. can artichoke hearts drained and chopped
- 4 oz.cream cheese room temperature
- 2 Tbsp sour cream
- ½ cup Parmesan cheese grated
- ¼ tsp dried oregano, crushed between your fingers
- ½ tsp ground black pepper
- ¼ tsp salt
- ¼ cup dried breadcrumbs
- ¼ cup grated Parmesan
- ½ cup mozzarella cheese (I use the mozzarella made with 2% milk)
- Brush mushrooms with olive oil, place on baking pan in center of oven and broil high, 5 minutes each side, or until tender.
- Squeeze cooked spinach in clean dish towel if desired to remove excess water.
- Mix together the eggplant, spinach, artichoke, cream cheese, sour cream, Parmesan cheese, bread crumbs, garlic, oregano, salt, and pepper until well combined.
- Stuff each mushroom cap with the spinach mix, distributing the filling evenly between the mushrooms.
- Sprinkle tops with mozzarella cheese.
- Bake at 375°F for 30 minutes. Turn broiler on high for a few minutes at end of baking to brown cheese, if needed.
- Serve this with a big salad and a small side of pasta with olive oil or butter as a meal.