Stuffed Portobello Mushroom

These are just like the ones from Mellow Mushroom restaurant (Athens, GA). I made this recipe and it got great reviews from my hubby and dad. Found this recipe online by someone else who also wanted to replicate this at home:
Minutes to Prepare: 15
Minutes to Cook: 12
Number of Servings: 4


  • 2-3 tsp minced garlic
  • 4 large portobello mushroom caps
  • 4 tsp. sun dried tomatoes, chopped
  • 8 tsp Spinach, freshly chopped (about 2 fist-fulls)
  • 4 artichoke hearts (7.5 oz jar of quartered hearts)
  • 4 oz light feta cheese
  • 4 oz part-skim Mozzarella cheese
  • Balsamic Vinegar glaze


  1. Prep portobello by pulling the gills out of the cap.
  2. Spray the cap with Pam; and sprinkle several pieces of minced garlic in the cap. Pop in 400 degree oven for a few minutes while doing step 3.
  3. Mix the sun-dried tomatoes, spinach, artichoke hearts, feta cheese and mozzarella together. Then stuff the caps.
  4. Bake for approximately 12 minutes at 400°.
  5. Drizzle with Balsamic Glaze

Best served on a plate of spinach: spread generous amount of spinach out on plate; put stuffed mushroom cap in the middle; drizzle balsamic glaze over entire plate.

Number of Servings: 4



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