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!
Recipe: Spinach & Cheese Stuffed Portobello Mushrooms
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:
- Preheat oven to 375 degrees F.
- Warm 1 tablesooon olive oil in a pan over medium high-heat. Add onion and sauté until the onion begins to become translucent.
- Add the quartered white button mushrooms and cook until their juices have been cooked off and the mushrooms are tender.
- Add the defrosted spinach. Stir until the spinach is warmed and any water has been cooked off. Set the pan aside.
- 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.
- Pour about half of the marinara sauce into the bottom of a baking dish and spread across the bottom evenly.
- Place the portobello mushrooms, top down, on the marinara sauce.
- 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.
- Drizzle with 1 tablespoon of olive oil and place in the preheated oven for 30 minutes.
- Enjoy alone or alongside a salad or some brown rice or quinoa!
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