Spinach crammed portobello mushrooms are delicious, filling and healthy. They also are gorgeous, so I typically serve them as an appetizer whilst we host.
Spinach crammed portobello mushrooms
This recipe is certainly one of my favourite portobello mushroom recipes. The mushrooms are delicious and so pretty. And surprisingly, they’re no longer that hard to make!
The meals you’ll ought to make this recipe
You’ll merely want a number of easy meals to make those tasty mushrooms (exact measurements are within the recipe card below):
Portobello mushrooms
Olive oil cooking spray
Kosher salt and black pepper
Frozen chopped spinach
Olive oil
Onion and garlic
Grated Parmesan
How to make spinach-stuffed portobello mushrooms
Scroll down to the recipe card for the details. It’s no longer a hard recipe to make! Here are the primary steps:
You bounce through in brief broiling the mushrooms.
Then, you saute spinach, onions, and garlic in olive oil.
Mix in Parmesan, and stuff the combination internal the portobello mushrooms.
Finish through broiling briefly, simply till the filling is golden.
How to hinder the mushrooms from fitting soggy
Stuffed and baked portobello mushrooms can turn out to be soggy. To save away from sogginess:
Wipe clean, don’t wash the mushrooms – they soak up water.
Briefly broil the mushrooms to launch a few in their water content.
In the last degree of baking or broiling, broil or bake briefly, simply till topping is browned.
Baking too lengthy will end end effect in smooth mushrooms that have launched their liquid into your filling. But even when that happens, you possibly can nonetheless salvage the dish. Carefully drain the liquid, and area the mushrooms on paper towels to soak as a lot of the liquid as you can.
Is this a wholesome recipe?
I trust it’s very healthy! The combination of mushrooms, spinach, onions and garlic, and olive oil turns this recipe for spinach-stuffed portobello mushrooms right into a nutritional powerhouse.
How to serve spinach-stuffed portobello mushrooms
They make a vast appetizer or edge dish in case you serve one per person. I typically serve them with broiled salmon. Or you possibly can serve NULL per consumer with a pair of fried or poached eggs, for a tasty and nourishing meatless meal.
What about leftovers?
You can preserve leftovers within the fridge, in an hermetic container, for 3-4 days. It’s a nice thought to area them on paper towels, and update the paper towels daily. Reheat the leftovers within the microwave on 50% power.
Stuffed Portobello Mushrooms
Stuffed portobello mushrooms are delicious, filling and healthy. They also are gorgeous, so I usually serve them as an appetizer while I even have folks over.
INGREDIENTS:
4 Portobello mushroom caps
Olive oil cooking spray
1 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
10 oz frozen chopped spinach
2 tablespoons olive oil, divided
1 small onion, finely chopped (6oz)
1 tablespoon minced garlic
1/4 cup grated Parmesan
INSTRUCTIONS:
Preheat broiler, placing temperature to high. Set oven rack within the heart of the oven (you don’t desire the mushrooms too near the warmth point for this recipe). Line a baking sheet with foil.
Wipe the mushrooms blank with a moist paper towel. Gently twist off or the stem of every mushroom. Holding every mushroom in a single hand, use a spoon to softly scrape out the gills.
Spray the mushroom caps with olive oil cooking spray on equally sides. Sprinkle with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Broil 5 minutes on every side, or till simply tender.
Meanwhile, defrost the spinach within the microwave according to the directions at the bundle (my bundle mentioned to chop a small slit within the wrapper, region on a microwave-safe plate and microwave for 4-6 minutes). Place in a colander to drain. When cool sufficient to handle, press at the cooked spinach together with your palms and extract as a lot water as doubtless out of it. Repeat this till you’re certain you possibly can not extract extra water.
Remove the mushrooms from oven. Heat 1 tablespoon olive oil in a big skillet over medium heat, about 3 minutes. Add the onion and cook dinner 5-7 minutes, stirring occasionally, till golden. Add the garlic, spinach, 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper and cook, stirring to mix everything, 1-2 extra minutes. Remove from warmth and permit to cool a number of minutes, then blend within the Parmesan.
Evenly distribute the spinach combination amongst the mushrooms. Don’t press down at the filling – it’s prettier while it’s piled excessive on best of the mushrooms. Place again below the broiler for 2-3 minutes, or till filling is golden.
NUTRITION INFO
Nutrition files is approximate. It is calculated utilizing the SparkPeople.com recipe calculator, and the carb rely excludes sugar alcohols. Please learn the disclaimers in our Terms of Use closely earlier than utilizing any of our recipes. Recommended and linked merchandise aren't certain to be gluten-free. Please examine they're earlier than using.