Stuffed Portobello Caps | PC.ca

Stuffed Portobello Caps

Portobello cap stuffed with mushroom, onion, spinach, panko, egg & Cheddar

PC Organics Portobello Mushrooms

Stuffed Portobello Caps

Tender and meaty, stuffed portobello mushrooms make a delicious meatless main. Serve with a green s...

Tender and meaty, stuffed portobello mushrooms make a delicious meatless main. Serve with a green salad.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 1 hr
  • Serves: 2
  • Dish Type: Vegetarian
  • Season: Summer
  • Course: Main
  • Main Ingredient: Portobello Mushrooms
  • Calories

    500 g

  • Total Fat

    30 g

  • Sodium

    930 mg

  • Total Carbohydrate

    39 g

  • Dietary Fiber

    9 g

  • Protein

    0 g

Stuffed Portobello Caps

Portobello cap stuffed with mushroom, onion, spinach, panko, egg & Cheddar

PC Organics Portobello Mushrooms

  • Calories

    500 g

  • Total Fat

    30 g

  • Sodium

    930 mg

  • Total Carbohydrate

    39 g

  • Dietary Fiber

    9 g

  • Protein

    0 g

How to make

Ingredients

  • 1 pkg (2 caps)

    PC®Organics Portobello Mushrooms
  • 5 cups (1.25 L)

    Sliced cremini mushrooms
  • 2 tbsp (25 mL)

    Olive oil
  • 3 cups (750 mL)

    Chopped white onions
  • 2

    Cloves garlic, minced
  • 1 cup (250 mL)

    Baby spinach
  • 1/4 cup (50 mL)

    Panko breadcrumbs
  • 1/2 tsp (2 mL)

    Salt
  • 1/2 tsp (2 mL)

    Freshly ground black pepper
  • 1 tbsp (15 mL)

    35% whipping cream
  • 2

    Large egg whites
  • 2/3 cup (150 mL)

    PC®Triple Cheddar Shredded Cheese Blend

How to make

  • Step 1

    Preheat oven to 400°F (200°C).

  • Step 2

    Pull stems from portobello mushroom caps; finely chop stems and place in a bowl. Add cremini mushrooms; set aside. Using tip of teaspoon, gently scrape off and discard black gills from under side of portobello caps. Rub 1 tbsp (15 mL) of the oil all over portobello caps and place cupped side up on a baking sheet; set aside.

  • Step 3

    In large nonstick frying pan, heat remaining 1 tbsp (15 mL) oil over medium-low heat. Add onions and garlic; cook for 5 to 6 minutes or until softened. Add reserved chopped portobello stems and cremini mushrooms; increase heat to medium and cook for 7 to 9 minutes, stirring occasionally, or until mushrooms have released their liquid and are starting to brown. Add spinach; cook, stirring, until wilted. Scrape into a bowl.

  • Step 4

    Stir panko, salt, pepper, cream, egg whites and 1/2 cup (125 mL) of the shredded cheese into spinach-cremini mixture. Divide mixture among portobello caps. Sprinkle with remaining cheese.

  • Step 5

    Bake in centre of oven for 30 to 40 minutes or until mushroom caps are cooked through and filling is browned, hot and bubbling. Serve immediately.

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