Stuffed Portobello Mushroom Caps, stuffed with wilted arugula, tomatoes, and lots of melty mozzarella cheese!
Hi all! My hubby LOVES stuffed mushrooms. But, often times traditional recipes can be a bit on the heavy side. I wanted to come up with a yummy, satisfying recipe that was a little lighter but still full of flavor!
I scoured the internet for baked stuffed portobello mushroom recipes and I ended up making this version myself. Loaded with fresh arugula, garlic, juicy tomatoes, mozzarella and Parmigiano-Reggiano cheese.
This recipe for stuffed portobello mushrooms is full of flavor, tender, and juicy. I love to serve them as appetizers, as a side dish, or even as a quick lunch idea with a side salad.
Stuffed Portobello Mushroom Caps
- 4 large Portobello mushroom caps stems and gills removed and cleaned
- 2 tablespoons olive oil
- 1 garlic clove minced
- 2 cups arugula packed
- 4 ounces mozzarella sliced thin or shredded
- 3/4 cup tomatoes diced
- ½ teaspoon oregano
- 1/4 cup parmigiano-reggiano cheese grated
- salt and pepper to taste
Pre-heat oven to 375 F.
Line a baking sheet with parchment paper. Brush mushroom caps lightly with olive oil. Place caps gill side up on parchment and sprinkle salt and freshly ground pepper over them to taste.
Roast caps in preheated oven for 15 minutes.
Add 1 teaspoon olive oil to a medium skillet over medium heat. Add garlic and cook briefly. Add arugula and cook until wilted. Add salt to taste.
Remove caps from the oven. Divide the cooked arugula and place an even amount in each mushroom cap. Top with 1 ounce of mozzarella and a handful of the chopped tomatoes. Sprinkle dried oregano over tomatoes and top with Parmigiano-Reggiano cheese. Bake for 10- 15 minutes or until cheese is melted.
Yum, these are a knockout! What is your favorite way to enjoy stuffed portabella caps?
Thanks so much for reading! If you like this recipe please come see my other site ThisSillyGirlsKitchen.com for more yummies!