Creamy Spinach Stuffed Portobello Mushrooms with Garlic Herb Sauce

Allergens

Dairy (in sour cream and mozzarella cheese)

Ingredients

• 4 large Portobello mushroom caps, cleaned and stems removed
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/2 cup grated mozzarella cheese
• Salt and pepper, to taste
• Olive oil
• For the Garlic Herb Sauce:
• 1/2 cup sour cream
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F (175°C). In a pan, sauté onion and garlic in olive oil until softened. Add chopped spinach to the pan and cook until wilted. Season with salt and pepper. Remove from heat and let cool slightly. Stir breadcrumbs into the spinach mixture. Place Portobello mushroom caps gill side up in a baking dish. Stuff each cap with the spinach mixture, pressing gently to fit. Sprinkle grated mozzarella on top of each. Bake for 20 minutes or until tender and cheese is melted. For the Garlic Herb Sauce, combine sour cream, chives, parsley, lemon juice, salt, and pepper in a bowl. Set aside. Serve stuffed mushrooms with a generous dollop of Garlic Herb Sauce on the side.

Chef’s Insight

Use a microplane zester for grating mozzarella cheese evenly and finely.

Notes

Serve with a side of crusty bread to soak up the Garlic Herb Sauce.