Natale Stuffed Portobellos

Elevate your holiday table with the irresistible flavor of Natale Stuffed Portobellos, a perfect blend of hearty Portobello mushrooms and festive Italian-inspired ingredients. These savory mushroom caps are filled with a rich mixture of sautéed garlic spinach, sun-dried tomatoes, creamy ricotta, and Parmesan cheese, all seasoned with fragrant Italian herbs. Topped with golden breadcrumbs and baked to perfection, they’re an elegant yet easy-to-make dish that’s ready in just 45 minutes. Whether served as a stunning vegetarian main course or a flavorful appetizer, these stuffed Portobellos are a crowd-pleaser bursting with warm, comforting holiday vibes. Don’t forget the sprinkle of fresh parsley for a bright, aromatic finishing touch!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 large caps Portobello mushrooms
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 3 cloves (minced) Garlic
• 4 cups (fresh, chopped) Spinach
• 0.5 cups (chopped) Sun-dried tomatoes
• 1 cup Ricotta cheese
• 0.75 cups (grated) Parmesan cheese
• 1 teaspoon Italian seasoning
• 0.5 cups Breadcrumbs
• 1 large Egg
• 2 tablespoons (chopped, for garnish) Parsley

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

Carefully remove the stems from the Portobello mushrooms and use a spoon to scrape out the dark gills. Brush each mushroom cap with 2 tablespoons of olive oil and sprinkle with half the salt and pepper. Place them gill-side up on the prepared baking sheet.

Step 3

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 4

Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Stir in the sun-dried tomatoes and cook for an additional 1-2 minutes. Remove from heat and let cool slightly.

Step 5

In a mixing bowl, combine the cooked spinach mixture, ricotta cheese, 1/2 cup of Parmesan cheese, Italian seasoning, breadcrumbs, egg, and the remaining salt and pepper. Stir until all ingredients are evenly incorporated.

Step 6

Spoon the filling mixture into the mushroom caps, packing it gently but firmly. Sprinkle the tops with the remaining Parmesan cheese.

Step 7

Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

Step 8

Remove from the oven and let cool for 5 minutes. Sprinkle the stuffed mushrooms with chopped parsley before serving.

Step 9

Serve warm as a festive appetizer or a satisfying vegetarian main course.

Nutrition Facts

Serving size	1349.7 grams (1349.7g)

Amount per serving	% Daily Value*
Calories	1665

Total Fat 105.60g	135%
Saturated Fat 39.70g	199%
Polyunsaturated Fat 6.40g
Cholesterol 437mg	146%
Sodium 4273mg	186%
Total Carbohydrate 113.70g	41%
Dietary Fiber 24.00g	86%
Total Sugars 31.80g
Protein 97.50g	195%

Vitamin D 56IU	280%
Calcium 1900mg	146%
Iron 13mg	69%
Potassium 5109mg	109%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 21.7%

Carbs: 25.3%