portuguese

Stuffed Portobello Mushrooms with Spinach and Goat Cheese

This baked dish pairs portobello mushrooms with spinach, goat cheese and breadcrumbs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

52 g Carbohydrates

37 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

246g portobello mushrooms 54 kcal
141g spinach 32 kcal
62g goat cheese 226 kcal
40g breadcrumbs 158 kcal
16g olive oil 141 kcal
62g onion, finely chopped 25 kcal
7g garlic, minced 10 kcal
0.88 tsp (2g) lemon zest 1 kcal
11g parsley, chopped 4 kcal
1g salt and black pepper 2 kcal

Cooking instructions

portobello mushroomsolive oilsalt and black pepper
Preheat oven to 425 F (220 C). Brush mushrooms with a little olive oil and season with salt and pepper.
portobello mushrooms
Bake mushrooms gill-side up for 8 minutes to release moisture; pour off any liquid.
spinacholive oiloniongarlic
Meanwhile, saute onion and garlic in remaining olive oil until soft, 3 minutes. Add spinach and cook until wilted, 2 minutes.
breadcrumbslemon zestparsley
Stir in breadcrumbs, lemon zest, and half the parsley. Season to taste.
portobello mushroomsspinachgoat cheese
Fill mushrooms with the spinach mixture and top with goat cheese.
parsley
Bake 10 to 12 minutes until browned. Finish with remaining parsley and serve.