Stuffed Portobello Mushrooms

I completely understand that opinions regarding mushrooms are strong. You either love them or vehemently detest them.

I’m lucky–both Aaron and I seriously LOVE them.

This recipe is a testament to our adoration of this cute little fungus. I’ve always really liked stuffed mushrooms but it takes far too long to stuff the small ones.

So, why not use a Portobello? Exactly! Why not?!

The experiment yielded crazy good results. I added quinoa for a hearty, nutty flavor. The artichoke hearts and sun dried tomatoes give is a Mediterranean flare. While the crunchy panko and Parmesan top is a great compliment to the meaty mushroom base.

If you fall into the mushroom love category, you should really give these a try. You won’t be disappointed.

Stuffed Portobello Mushrooms

4 Portobello mushrooms, cleaned and stems removed (but saved and finely chopped)

1 shallot, finely chopped

2 garlic cloves, finely chopped

1 1/2 cups cooked quinoa

1 cup artichoke hearts, coarsely chopped

1/4 cup sun dried tomatoes, coarsely chopped

Handful of fresh spinach, coarsely chopped

1 teaspoon freshly ground pepper

1/2 teaspoon salt

1 teaspoon basil

1/3 cup cream cheese

1/2 cup Parmesan cheese, shredded

1/2 cup panko

Start by sautéing the stems, shallot and garlic over medium heat. Add the quinoa, artichoke hearts, sun dried tomatoes and spinach and continue sautéing. Stir in the salt, pepper, basil, cream cheese, 1/4 cup of the Parmesam cheese and 1/4 cup of the panko.

Stuff the prepared mushroom caps with the mixture. Sprinkle with the remaining Parmesan cheese and panko on the tops of the mixture.

Bake at 400°F for approximately 20 minutes or until the tops begin to brown.