Meaty Portabella mushrooms are perfect for filling & the garlicky spinach & cheese stuffing with it sheer bliss it’s like marriage made in heaven .Each mushroom can be served as an individual serving for parties or gathering & it’s quite filling too thanks to the meaty texture of the mushroom.
6 portabella mushrooms, (remove the stems & chop them into fine pieces)
1 bunch spinach (blanched & drained well)
1 large onion (finely chopped)
2 tbsp. fresh garlic (finely chopped)
1 tbsp. white pepper (coarsely ground)
1tsp oregano /Italian herbs
1 small green chilly (finely chopped)
1/4 cup bread crumbs/panko
1 cup shredded mozzarella cheese
½ tsp. white sesame
Salt to taste
Preheat oven to 350F/180C.
Grease a baking tray with oil or cover it with aluminium foil & place the mushrooms smeared with some olive oil over the tray .Bake it for 10 mins.
In a large pan heat butter & add the garlic & cook 2-3 minutes ,then add the mushroom stems & cook till the water evaporates then add the rest of the ingredients except cheese & panko & cook 3-4 minutes until well combined.
In a bowl mix the cooled cooked stuffing with the ako & 1/2 cup cheese (reserve ½ cup cheese to sprinkle on top) & with a spoon evenly stuff the cooked mushrooms with the stuffing mixture.
Sprinkle generous amount of mozzarella cheese over it.
Bake 10 minutes & the mushrooms are ready to serve.
You can serve it as appetisers or a side dish, you are bound to get compliments for it anyways.