---
title: Florentine Stuffed Portobellos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/florentine-stuffed-portobellos-5540ff256ced6eed7a8b456a
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
tags:
  - Veggie
  - Mushroom
  - Vegetarian
rating: 4.0
rating_count: 375
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Rich, creamy spinach filling with robust mushroom and tomato notes
  - theme: Ease
    text: Simple assembly and straightforward stovetop-to-oven method
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/Portobello%20Mushrooms/florentine-stuffed-portobellos.avif"
---
Preheat oven to 400°F. In a #medium pot{}, bring 1 cup water to a boil with @veggie stock concentrate{1%unit} and a large pinch of @salt{1%unit}. Once boiling, add @basmati rice{1%cup}, cover and simmer ~{15%minutes}, until tender.

Meanwhile, quarter @roma tomato{1%unit}. Strip @thyme{1%sprig} leaves off the sprig, then roughly chop. Thinly slice @basil{¼%cup} leaves. Roughly chop @sun-dried tomatoes{½%cup}.

Toss tomatoes on a #baking sheet{} with ½ tablespoon @olive oil{2½%tbsp}, half the thyme, and a pinch of salt and @black pepper{1%unit}. On the other half of the baking sheet, rub @portobello mushrooms{4%caps} with another 1 tablespoon olive oil and season with salt and pepper. Roast tomatoes and Portobellos ~{10%minutes}, until softened. Set roasted Portobellos aside, then roughly chop roasted tomatoes once cool enough to handle.

Meanwhile, heat remaining ½ tablespoon olive oil in a #large skillet{} over medium heat. Add sun-dried tomatoes and cook, tossing, ~{2%minutes}, until softened. Add @spinach{1%cup} and cook, tossing ~{4%minutes}, adding a splash of water if necessary, until wilted. Season with salt and pepper.

Remove pan from heat and stir in @sour cream{½%cup}, chopped tomatoes, remaining thyme, half @panko breadcrumbs{¼%cup}, and basil. Taste and season with salt and pepper.

Stuff spinach mixture into Portobello caps and sprinkle with remaining panko and @parmesan cheese{¼%cup}. Return stuffed Portobellos to baking sheet and bake ~{10%minutes}, until golden brown on top.

Serve Portobello caps on a bed of Basmati rice and enjoy!