Panko-Crusted Stuffed Mushrooms

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.

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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.