A delightful twist on the classic portobello mushroom dish, these stuffed caps are bursting with flavor and are easy to prepare.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the mushrooms.
Thaw the spinach and squeeze out any excess water.
Removing excess water prevents the stuffing from becoming soggy.
In a mixing bowl, combine the spinach, mozzarella cheese, dried basil, and ground black pepper.
Mix thoroughly to ensure an even distribution of flavors.
Clean the portobello mushrooms and remove their stems.
Gently wipe the mushrooms with a damp cloth to clean them without soaking.
Place the mushroom caps, top side down, on a lightly greased baking sheet and brush them with melted butter.
Brushing with butter adds flavor and helps the mushrooms cook evenly.
Spoon the spinach mixture into each mushroom cap, filling them generously.
Press the mixture gently into the caps to ensure it stays in place during baking.
Top each stuffed mushroom with diced tomato and a sprinkle of salt.
The tomatoes add a fresh burst of flavor and color to the dish.
Bake the mushrooms in the preheated oven for 12-15 minutes, or until heated through and the cheese is melted.
Keep an eye on the mushrooms to prevent overcooking.
Serve the stuffed mushrooms warm, garnished with fresh herbs if desired.
Serve immediately for the best flavor and texture.
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