Spinach and Cheese Stuffed Portobello Mushrooms

I'm a fiend for mushrooms, mostly because they 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. The following recipe combines white button mushrooms with spinach and cheese and serves them in a "dish" of portobello mushrooms, swimming in marinara sauce. Enjoy!

What You'll Need:

1 large yellow yellow onion, chopped
2-3 garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon each salt and pepper
8 white button mushrooms, halved
10 ounces frozen spinach, defrosted and drained thoroughly
4 large portobello mushrooms
8-10 grape tomatoes, cut into quarters
3 ounces mozzarella cheese, shredded
1 cup marinara sauce (fresh or jarred is fine!)

What to Do:

  1. Preheat oven to 375 degrees F.
  2. Warm 1 tablesooon olive oil in a pan over medium high-heat. Add onion and sauté until the onion begins to become translucent.
  3. Add the quartered white button mushrooms and cook until their juices have been cooked off and the mushrooms are tender.
  4. Add the defrosted spinach. Stir until the spinach is warmed and any water has been cooked off. Set the pan aside.
  5. Cut off the stems of the portobello mushrooms and dig out a bit of their dark inner flesh, without piercing through to the other side.
  6. Pour about half of the marinara sauce into the bottom of a baking dish and spread across the bottom evenly.
  7. Place the portobello mushrooms, top down, on the marinara sauce.
  8. Now it's time to top each mushroom cap. Split half of the mozzarella cheese evenly between the four mushroom caps. Then, split the mushroom-spinch mixutre evenly between the four caps. Top (evenly) with remaining marinara and mozzarella.
  9. Drizzle with 1 tablespoon of olive oil and place in the preheated oven for 30 minutes.
  10. Enjoy alone or alongside a salad or some brown rice or quinoa!
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