with spinach, Roasted Peppers and Smoked Mozzarella
I love creating recipes that are vegetarian and taste great. There are so many plant based options around so it’s really a lot of fun to combine them. This recipe does use mozzarella so it is not vegan but you can definitely leave out the mozzarella and it would be still be delicious.
Can I make the mushrooms ahead of time?
Yes, you can fry the mushrooms ahead of time and layer the spinach and peppers on top. Cover them with aluminum foil or plastic wrap and leave them out at room temperature. Top with sliced smoked mozzarella just before you are ready to put the mushrooms in the oven. After frying the mushrooms they will need another 10 minutes in the oven to finish cooking and to melt the smoked mozzarella.
I used large portobello mushrooms in this recipe but you can also use the smaller ones. The small portobello mushrooms will be easier to fry. You can serve this dish as an appetizer or entree, for lunch or for dinner. The mushrooms are quite meaty and are definitely filling enough as a main dish. The colors are so beautiful together which makes the dish just as pleasing to look at as to eat. I always feel that people eat with their eyes so it is so nice to serve food that looks good and tastes great. Serve the mushrooms on a platter or put them on a bun and serve as a vegetarian burger. Jenn’s View special sauce recipe would be a delicious addition on top of the mushroom burger.
Special Sauce for Burgers and Sandwiches
- ½ cup mayonnaise
- 1 tbsp mustard
- 1 tbsp ketchup
- ¼ tsp paprika
- ⅛ tsp garlic powder
- 2 tbsp sweet relish or 4 slices kosher dill pickles chopped
- ⅛ tsp hot sauce
For the Sauce
- Blend together all the ingredients.
- Refrigerate for at least 15 minutes
Panko-Crusted Stuffed Mushrooms
- 4 portobello mushrooms
- 2 eggs beaten
- ½ cup flour
- ¾ cup Panko breadcrumbs
- Vegetable oil for frying
- 2 roasted peppers sliced
- 3 oz smoked mozzarella
- 2 cups baby spinach
- 1 tbsp olive oil
Marsala Caper Sauce
- 1 tbsp salted butter
- 1 tbsp shallots minced
- ¼ cup capers drained
- ¾ cup Marsala wine
- ¼ cup heavy cream
- ⅛ tsp cracked black pepper
- preheat oven to 375
- Clean mushrooms with a damp paper towel
- dredge mushroom in flour then egg then breadcrumb
- heat ½ inch of vegetable oil in a deep frying pan
- fry mushrooms until breadcrumb is golden
- drain on paper towel
- put mushrooms on baking sheet
- In a seperate pan saute spinach in olive oil until just wilted
- put spinach on top of mushrooms
- lay a slice of roasted pepper over spinach then top with sliced smoked mozzarella
- bake in oven for 10 minutes
Marsala Caper Sauce
- melt butter in pan and saute shallot until light brown
- add capers and cook 1 minute
- add Marsala wine and let simmer for 2 to 3 minutes
- add heavy cream and pepper. Simmer until coats back of spoon
- Spoon sauce over mushrooms before serving
2 thoughts on “Panko-Crusted Stuffed Mushrooms”
Great! Let me know how it turns out!!
Just printed this recipe…can’t wait to try it as an entree for sure !