Stuffed Portobello Mushrooms

Instructions

1. Preheat your oven to 375°F (190°C).
2. Clean the portobello mushrooms with a damp paper towel. Remove the stems and scrape out the gills with a spoon to make room for stuffing.
3. Brush both sides of the mushroom caps with 1 tablespoon of olive oil and place them on a baking sheet, gill-side up. Season with a little salt and pepper.
4. In a medium skillet over medium heat, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
5. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
6. In a mixing bowl, combine the sautéed vegetables with breadcrumbs, Parmesan cheese, mozzarella cheese, parsley, balsamic vinegar, salt, and pepper.
7. Fill each mushroom cap generously with the stuffing mixture. Use a spoon to press the mixture down into the mushrooms to ensure it’s packed in well.
8. Place the baking sheet in the oven and bake for 15-20 minutes, or until the tops are golden brown and the mushrooms are tender. Tip: When checking for doneness, the mushrooms should have released some liquid and the cheese should be melted and bubbly.
9. Once baked, allow the stuffed mushrooms to cool for a couple of minutes before serving. This makes them easier to handle and allows flavors to meld together.