Vegetable and Cheese Stuffed Mushrooms

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheat 190°C

2. Step 2

   Heat the olive oil in the skillet over medium heat, then sauté the onion, bell pepper, garlic, salt, and black pepper for 5 minutes until softened and fragrant. Add the spinach and cook for 2 minutes until wilted.

   Timer: 7 min (scalable)

   Ingredients used: 75.0 gr Bell Pepper, 1.0 gr Black Pepper, 2.0 clove Garlic, 20.0 ml Olive Oil, 80.0 gr Onion, 3.0 gr Salt, 60.0 gr Spinach

   Cookware: skillet — medium heat, spatula — stir

3. Step 3

   Transfer the cooked vegetables to the mixing bowl and let them cool for 5 minutes, until no longer steaming.

   Timer: 5 min (fixed)

   Cookware: mixing bowl — cool, skillet — transfer, spatula — transfer

4. Step 4

   Add the breadcrumb and 30.0 gr of finely grated Parmesan cheese to the cooled vegetables in the mixing bowl, then stir until evenly combined.

   Ingredients used: 35.0 gr Breadcrumb, 30.0 gr Parmesan Cheese

   Cookware: grater — grate, mixing bowl — mix, spatula — stir

5. Step 5

   Arrange the Portobello mushroom caps gill-side up on the baking sheet and lightly brush them with the remaining 10.0 ml olive oil. Divide the filling among the caps, then sprinkle the reserved 5.0 gr Parmesan cheese over the tops.

   Ingredients used: 10.0 ml Olive Oil, 5.0 gr Parmesan Cheese, 4.0 piece Portobello Mushroom

   Cookware: baking sheet — assembly, mixing bowl — transfer, pastry brush — brush, spatula — fill

6. Step 6

   Bake the stuffed mushrooms on the baking sheet in the 190°C oven for 20 minutes, until the caps are tender and the Parmesan cheese is melted and golden.

   Timer: 20 min (scalable)

   Cookware: baking sheet — bake, oven — 190°C