To make a savory side dish or appetizer that will impress your dinner guests, you don’t need more than a few ingredients and a couple of minutes of hands-on cooking time. These stuffed mushrooms are the perfect colorful addition to the dinner table. Baby Portabella mushrooms are stuffed with aromatic herbs, spices, and other flavorful veggies to compliment their earthy taste. Then into the oven they go to bring out their lovely golden brown tones. Finally, serve them warm as an accompaniment for any delicious dish.
- 2 Tablespoons Plain Bread Crumbs (22.5g)
- 1/4 Teaspoon Garlic Powder (0.8g)
- 1/4 Teaspoon Paprika (0.5g)
- 1/2 Teaspoon Dried Basil Flakes (0.35g)
- 1/2 Teaspoon Dried Parsley Flakes (0.27g)
- 1/2 Teaspoon Rosemary (0.6g)
- 8 oz. Baby Portabella Mushrooms (227g)
- 1 Tablespoon Olive Oil (15ml)
- 1 Small Tomato, Small Diced
- 1 Cup Spinach, Shredded (21.25g)
- In a small bowl, combine the bread crumbs, garlic powder, paprika, basil, parsley, and rosemary. Set aside. Rinse and dry mushrooms. Then separate the stems from the mushrooms and finely chop them.
- Warm the olive oil in a skillet over medium-low heat. Add the mushroom stems and diced tomato and cook until they begin to soften, about 2 to 3 minutes. Add the spinach and cook, stirring occasionally, until the spinach wilts. Remove from heat, then add to the bread crumb mixture. Stir together until well combined.
- Fill each mushroom cap with the stuffing. Place the stuffed mushrooms on a parchment lined baking sheet. Bake in a preheated oven at 350°F for 15 to 20 minutes or until mushrooms begin to brown. Serve warm.
| Makes about 3 servings.