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  • Writer's pictureLuanne

Spinach Stuffed Portobello Mushrooms

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.

Ingredients List

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)

  1. In a small bowl, whisk together Olive Oil, Balsamic Vinegar, and Garlic.

  2. Place mushroom caps in a large, zipper-top plastic bag.

  3. Add the Olive Oil Marinade.

  4. Flip a few times to completely coat the mushrooms.

  5. Set aside and allow to rest for 15 minutes.

  6. Preheat the oven to 450 degrees.

  7. Place marinated mushrooms stem side down on a rimmed baking sheet.

  8. Bake for 10 minutes.

  9. Prepare the filling by combining spinach, 1/4 cup Parmesan cheese, and Heavy Cream in a medium bowl.

  10. Season to taste with salt and pepper.

  11. Remove mushrooms from the oven and flip.

  12. Divide the spinach filling between the 4 mushroom caps.

  13. Top evenly with Mozzarella and remaining Parmesan

  14. Return mushrooms to the oven for 10 minutes or until cheese is melted and beginning to brown.

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