Spinach-Stuffed Portobello Mushrooms
These spinach-stuffed Portobello mushrooms are five-star delicious! Picky kids and food-snobs alike will be asking for seconds!
This recipe serves four and each mushroom entre is 153 calories, so you may even want to make a double batch!
Portobello mushrooms can get soggy when washed because they naturally absorb water. Instead of running them under water, wipe them clean.
Also, only bake them briefly until the topping is slightly browned. Cooking them too long will result in mushy mushrooms.
For the rebels who leave their mushrooms in the oven for too long, carefully drain the liquid, and dab the mushrooms with paper towels to soak up as much of the liquid as you can.
4 Portobello mushroom caps (clean and remove caps)
Olive oil, or olive oil cooking spray
1 teaspoon kosher salt
¼ teaspoon black pepper
10 oz. frozen or freshly chopped spinach
2 tablespoons olive oil
1 small onion, finely chopped
1 tablespoon minced garlic
¼ cup grated Parmesan
1. Set your oven to broil and adjust your oven rack to the middle position.
2. Cover a baking sheet with foil.
3. Apply olive oil to both sides of the mushroom caps. Add ½ teaspoon kosher salt and ⅛ teaspoon black pepper to the mushrooms collectively. Put them into the oven and broil for five minutes on each side, until they’re tender.
4. If you’re using frozen spinach, defrost in the microwave. Let it drain in a colander. Use a paper towel to press any excess water out of the spinach.
5. Bring a large skillet to medium heat. Add 1 tablespoon of olive oil and let simmer for about 3 minutes. Add onion and stir for 5-7 minutes until caramelized. Add the spinach, garlic, ½ teaspoon kosher salt and ⅛ teaspoon black pepper. Keep occasionally stirring! Cook for 1-2 minutes.
6. Let cool for two minutes, then mix in the Parmesan.
7. Split the spinach mixture up evenly among the mushrooms.
8. Slide the mushrooms back into the broiler for 2-3 minutes until the filling becomes lightly browned.