Cooking Instructions:

• Step 1: Preheat your oven to 375°F (190°C). This ensures that your stuffed portobello mushrooms will bake evenly.
• Step 2: Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and carefully scrape out the gills with a spoon to create space for your filling.
• Step 3: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Next, add the chopped green bell pepper and spinach, cooking until the spinach is wilted. Finally, mix in the chopped cocktail tomatoes and season with salt and pepper.
• Step 4: Remove the skillet from heat and allow the mixture to cool slightly. In a large bowl, combine the sautéed vegetables with crumbled goat cheese, hot sauce, and breadcrumbs. Mix until well combined.
• Step 5: Generously spoon the vegetable mixture into each portobello mushroom cap, packing it down slightly. Top each filled mushroom with shredded mozzarella cheese for that melty goodness.
• Step 6: Place the stuffed mushrooms in a baking dish and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is golden and bubbly.
• Step 7: Remove the stuffed portobello mushrooms from the oven and let them cool for a few minutes before serving. They’re delicious on their own or served with a side salad!