Vegetarian Stuffed Mushrooms

My Garden Life
October 9, 2019

Servings: 6


1 medium onion, peeled and diced
1 tomato, seeded and diced
2 carrots, peeled and diced
3 cloves of garlic, minced
1 bunch of spinach, steamed, squeezed dry with paper towels, and chopped
2 tablespoons olive oil
Salt and pepper
6 Portobello mushrooms, each 5 inches (12.5 centimeters) in diameter, stems removed
1 egg
¼ cup dried bread crumbs
¼ cup Parmesan cheese
2 tablespoons cold butter, cut into small cubes
Chopped parsley for garnish (optional)


Preheat the oven to 450° F. Heat the olive oil in a large skillet and add the onion, carrots, tomato, and garlic. Cook covered for ten minutes or until the vegetables are soft, stirring occasionally. In the last two minutes of cooking, add chopped spinach. Remove from heat, salt and pepper to taste.

While the vegetables are cooling, grease a baking sheet and place the mushrooms on it gill side up. Salt and pepper. Mix the egg into the cooled vegetables and scoop them onto the mushrooms. Mix the bread crumbs, butter, and Parmesan cheese together and sprinkle over the vegetables in the mushrooms. Bake 15 minutes or until the crumbs start to brown. Sprinkle with parsley, if desired, and serve hot.


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