Spinach Stuffed Portobello Mushrooms

Name: Spinach Stuffed Portobello Mushrooms
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoon extra virgin olive oil; 1 tablespoon balsamic vinegar; 2 clove garlic (pressed); 4 large portobello mushroom caps; 10 ounce spinach (defrosted and excess water removed); 0.5 cup Parmesan cheese (divided); 2 tablespoon heavy cream; 1 cup mozzarella cheese; Coarse kosher salt and freshly ground black pepper

4 servings

A vegetarian stuffed portobello mushroom recipe that is naturally gluten-free.

Ingredients

extra virgin olive oil
2 tbsp
balsamic vinegar
1 tbsp
garlic
pressed
2 clove
portobello mushroom caps
4 large
spinach
defrosted and excess water removed
10 oz
Parmesan cheese
divided
½ c
heavy cream
2 tbsp
mozzarella cheese
1 c
Coarse kosher salt and freshly ground black pepper

Directions

1
In a small bowl, whisk together olive oil, balsamic vinegar, and garlic.
2
Place mushroom caps in a large, zipper seal plastic bag and add the olive oil marinade. Seal the bag and flip it over a few times to distribute the marinade over the mushrooms. Allow to rest for 15 minutes.
3
Preheat the oven to 450ºF. Place marinated mushrooms stem side down on a rimmed baking sheet. Bake 10 minutes.
4
Meanwhile, prepare the filling by combining spinach, 1/4 cup Parmesan cheese, and heavy cream in a medium bowl. Season to taste with salt and pepper.
5
Remove the mushrooms from the oven and flip. Divide the spinach filling over the mushrooms, then top evenly with mozzarella cheese and remaining parmesan.
6
Return the mushrooms to the oven for 10 minutes or until the cheese is melted and beginning to brown.
7
Serve warm with mashed potatoes, grilled veggies, or your other favorite sides.

Spinach Stuffed Portobello Mushrooms

50 min4 servings265 cal

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