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.


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


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