Strangely I’ve never made a stuffed mushroom before. I saw these organic portobello’s at my local grocer and grabbed them. They stared at me for a few days every time I opened up the fridge with me wondering “what am I going to do with these guys?” I wanted to use them as a meat substitute, served with pasta or rice. Cheese makes everything taste amazing right? Right. So I came up with these guys – and oh boy were they ever GOOD. Sorry the pics aren’t that great this time…
4 large Porotobello mushrooms
4 cloves of garlic, crushed
1/4 cup olive oil
2 cups chopped broccoli
1/4 chopped spinach (optional)
1/4– 1/2 cup cream cheese
1 tablespoon of pesto or chopped basil (optional)
1 cup breadcrumbs
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon fresh pepper
1/4 teaspoon red chili flakes
In a separate bowl mix finely chopped brocolii and spinach with cream cheese. I also chucked in a leftover tablespoon of pesto. Add breadcrumbs and seasonings and half the mozzarella cheese.
Fill each mushroom with the filling and top with remaining mozzarella and Parmesan cheese. Bake for around 20 minutes or until the cheese on top is bubbling and browning.
Serve with pasta or a nice big salad? Really up to you. I served ours with freshly made spinach pasta with pesto. I could have eaten another one it was so delicious!