Stuffed Portobello Mushrooms

By Hklbrries

Ingredients

• 2 tbsp olive oil
• 1 pound tomatoes, diced
• 3 tbsp dried chopped onion
• 2 tsp granulated garlic
• 1 cup vegetable broth
• 1 (1 pound 4 ounce) focaccia bread,
• cut into 1-inch cubes
• 5 ounces fresh baby spinach
• 8 ounces mozzarella cheese, shredded
• 2 large eggs, beaten
• 12 portobello mushrooms, stems removed

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 F.

Heat olive oil in a saute pan over medium heat. Add tomatoes, onion, garlic and vegetable broth. Cook until heated through.

In a bowl, combine bread cubes, spinach, mozzarella, eggs and the tomato mixture. Mix until well blended.

Place mushrooms on a parchment-lined sheet pan. Form the stuffing mixture into round balls and place in the mushroom caps, spreading to cover.

Bake for about 20 minutes, or until internal temperature is 160 F. Serve immediately.