A vegetarian stuffed portobello mushroom recipe that is naturally gluten-free, and perfect to pair with a mommy noodle and veg for a quick weeknight meal that no one can resist.
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar
2 cloves Garlic (pressed)
4 large Portobelo Mushrooms
10 oz Frozen Chopped Spinach (defrosted and squeeze drained)
1/2 cup Parmesan Cheese
2-3 tablespoons heavy cream
1 cup shredded Mozzarella Cheese
Coarse kosher salt & freshly ground black pepper (to taste)
In a small bowl, whisk together Olive Oil, Balsamic Vinegar, and Garlic.
Place mushroom caps in a large, zipper-top plastic bag.
Add the Olive Oil Marinade.
Flip a few times to completely coat the mushrooms.
Set aside and allow to rest for 15 minutes.
Preheat the oven to 450 degrees.
Place marinated mushrooms stem side down on a rimmed baking sheet.
Bake for 10 minutes.
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.
Remove mushrooms from the oven and flip.
Divide the spinach filling between the 4 mushroom caps.
Top evenly with Mozzarella and remaining Parmesan
Return mushrooms to the oven for 10 minutes or until cheese is melted and beginning to brown.