Portobello Mushrooms Stuffed with Spinach, Parmesan and Fennel Recipe

Name: Portobello Mushrooms Stuffed with Spinach, Parmesan and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large portobello mushroom caps (about 1 1/2 pounds total); 1/4 cup olive oil, plus more for oiling the baking dish; 1/2 cup finely minced shallots (from 3 medium-size shallots); 1 1/2 cups finely minced fennel (2 small bulbs); 4 cloves garlic, finely minced; 6 ounces shiitake mushrooms, stems discarded, caps minced (about 1 cup); 12 ounces baby spinach, cut into ribbons (about 8 cups); 1/4 cup minced fresh flat-leaf parsley; 3 tablespoons minced fresh tarragon; 1 1/4 cups freshly grated Parmesan cheese; Salt and freshly ground black pepper

Servings: persons

4 large portobello mushroom caps (about 1 1/2 pounds total)
1/4 cup olive oil, plus more for oiling the baking dish
1/2 cup finely minced shallots (from 3 medium-size shallots)
1 1/2 cups finely minced fennel (2 small bulbs)
4 cloves garlic, finely minced
6 ounces shiitake mushrooms, stems discarded, caps minced (about 1 cup)
12 ounces baby spinach, cut into ribbons (about 8 cups)
1/4 cup minced fresh flat-leaf parsley
3 tablespoons minced fresh tarragon
1 1/4 cups freshly grated Parmesan cheese
Salt and freshly ground black pepper

1
Wipe the portobello mushroom caps clean with a damp paper towel.
2
Using a small paring knife or teaspoon, remove the gills to create a shallow depression for the stuffing.
3
Place the portobellos on a lightly oiled baking dish and set aside.
4
Position a rack in the center of the oven and preheat the oven to 400F.
5
Heat the olive oil in a large skillet over medium-low heat.
6
Add the shallots and fennel and cook until soft, 8 to 10 minutes.
7
Add the garlic and shiitake mushrooms and cook until the moisture has evaporated, about 10 minutes.
8
Stir in the spinach and cook until it wilts, about 5 minutes, working in batches, if necessary.
9
Add the parsley, tarragon, and 1/2 cup of the Parmesan cheese and stir to combine.
10
Cook until the cheese melts, about 1 minute.
11
Season the filling with salt and pepper to taste.
12
Spoon the filling into the portobellos, mounding it slightly.
13
Sprinkle 3 tablespoons of the remaining Parmesan cheese over each mushroom.
14
(The mushrooms can be prepared up to this stage 4 hours ahead.
15
Refrigerate them, covered until ready to bake.)
16
Bake the mushrooms until they are tender but not soggy and the cheese on top has browned, 20 to 25 minutes.
17
Serve immediately.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large portobello mushroom caps (about 1 1/2 pounds total), 1/4 cup olive oil, plus more for oiling the baking dish, 1/2 cup finely minced shallots (from 3 medium-size shallots), 1 1/2 cups finely minced fennel (2 small bulbs), and more.

Yes, Portobello Mushrooms Stuffed with Spinach, Parmesan and Fennel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Mushrooms Stuffed with Spinach, Parmesan and Fennel

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