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Stuffed Portobello Mushrooms Recipe
Ingredients (11)
- 4 large portobello mushrooms
- 10 to 12 ounces/280 to 340 g baby spinach (washed)
- 1 cup/240 mL tomatoes (chopped)
- 1/2 cup/120 mL onion (finely chopped)
- 1/4 cup/60 mL breadcrumbs
- 1/4 cup/60 mL sun-dried tomatoes (finely chopped)
- 1/4 cup/60 mL black olives (diced)
- 2 cloves garlic (minced)
- 1/2 teaspoon/2.5 mL salt
- 1/4 teaspoon/1.25 mL black pepper
- 2 tablespoons olive oil
Directions
Learn how to make this recipe at The Spruce Eats