· Spicy sauceI like Gochujang, Korean sweet and spicy sauce, optional
Instructions
Preheat oven to 350 degrees.
Place portobellos in a baking dish and top with teriyaki sauce, turning to coat.
Let sit and marinade in sauce while you cook the filling.
In a skillet over medium heat, add a swirl of olive oil and add onions and garlic.
Cook stirring until softened then season with salt and pepper.
Add cream cheese and ½ cup of the shredded cheese mix, stir until melted.
Finally add 1 cup chopped spinach and stir until wilted. Remove from heat.
Flip portobellos so they are facing up in the baking dish and scoop filling into the centers, packing it in.
Bake in the center of the oven for 20 minutes or until melted a bubbly.
Right before the mushrooms come out of the oven make the topping: In a small bowl, combine panko breadcrumbs, 1 tbsp shredded cheese, and 1 tsp olive oil. Mix to coat.
Remove mushrooms from oven, turn the oven to broiler.
Sprinkle breadcrumb topping on top of each mushroom then place under the broiler until golden, about 1 minute.
To plate: I like to use more baby spinach (kale is also tasty) on the bottom of my bun then top with a stuffed Portobello (cheese side up). This helps to keep the bread from getting soggy.
You don’t need many condiments since the Portobello and its filling is the star but I had a pop of flavor and spice with a drizzle of Gochujang sauce on the inside top bun. Sriracha mayo would also be delicious.
Top your portobello with the top bun and serve warm with a side of crispy potatoes or fresh steamed broccoli.