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Stuffed Portobello Mushrooms Ingredients Portobello Mushrooms (4 large, stems removed) – Meaty and perfect for stuffing. Olive Oil (2 tbsp) – Helps roast the mushrooms beautifully. Garlic (2 cloves, minced) – Adds bold flavor. Spinach (1 cup, chopped) – A nutritious and tasty addition. Cherry Tomatoes (½ cup, diced) – Adds freshness and color. Breadcrumbs (¼ cup) – Gives a nice texture to the filling. Parmesan Cheese (¼ cup, grated) – Adds a salty, nutty flavor. Mozzarella Cheese (½ cup, shredded) – Melts beautifully on top. Italian Seasoning (1 tsp) – Brings a blend of herbs for extra flavor. Salt & Pepper – To taste. Fresh Basil or Parsley (for garnish, optional) – Adds a fresh finishing touch Instructions Step 1: Preheat and Prep Preheat your oven to 375°F (190°C). Lightly grease a baking sheet. Step 2: Prepare the Mushrooms Brush both sides of the mushrooms with olive oil and place them gill-side up on the baking sheet. Season with a pinch of salt and pepper. Step 3: Make the Filling In a pan over medium heat, sauté the minced garlic in 1 tablespoon of olive oil for about 1 minute. Add the chopped spinach and cook until wilted. Remove from heat and mix in cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, and a pinch of salt and pepper. Step 4: Stuff the Mushrooms Spoon the filling evenly into each mushroom cap. Sprinkle shredded mozzarella cheese on top. Step 5: Bake to Perfection Bake for 15–18 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.