Mushrooms are so versatile. They soak up just about any flavor, making them a great accompaniment to most dishes and a part of almost all cuisines. This recipe combines white button mushrooms with spinach and cheese, then serves them in portobello mushrooms, swimming in marinara sauce. Enjoy with a salad, brown rice, or quinoa for a complete meal.

11 Ingredients

  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, chopped
  • 2-3 cloves garlic, minced
  • 8 white button mushrooms, halved
  • 10 ounces frozen spinach, defrosted and thoroughly drained
  • 1 cup marinara sauce
  • 4 large portobello mushrooms, stems and gills removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces mozzarella cheese, shredded
  • 8-10 grape tomatoes, quartered


<ol> <li>Preheat oven to 375 degrees.</li> <li>Warm 1 tablesooon olive oil in a pan over medium high-heat. Add onion and sauté&nbsp;until&nbsp;translucent.</li> <li>Add garlic and button mushrooms, and cook until juices have cooked off and mushrooms are tender.</li> <li>Add spinach. Stir until warmed and any water has cooked off. Set pan aside.</li> <li>Pour 1/2 cup&nbsp;marinara sauce in&nbsp;bottom of a baking dish and spread evenly.&nbsp;Add portobello mushrooms, top down.</li> <li>Top portobellos with 1 1/2 ounces&nbsp;mozzarella, then&nbsp;mushroom-spinach mixture, then tomatoes. Top with remaining 1/2 cup marinara and 1 1/2 ounces&nbsp;mozzarella.</li> <li>Drizzle with 1 tablespoon olive oil. Bake for 30 minutes.</li></ol>

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