Description
A hearty vegetarian main course featuring marinated portobello mushrooms stuffed with creamy spinach and cheese, roasted to golden perfection.
Ingredients
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, pressed
4 large portobello mushroom caps
10 ounces frozen chopped spinach, defrosted and excess water removed
½ cup Parmesan cheese, divided
2-3 tablespoons heavy cream
1 cup shredded mozzarella cheese
Coarse kosher salt and freshly ground black pepper
Instructions
1. In a small bowl, whisk together olive oil, balsamic vinegar, and garlic.
2. Place mushroom caps in a large zipper seal bag and add the olive oil marinade. Seal and flip to coat. Let sit for 15 minutes.
3. Preheat the oven to 450ºF. Place mushrooms stem side down on a rimmed baking sheet. Bake for 10 minutes.
4. In a bowl, mix spinach, ¼ cup Parmesan cheese, and heavy cream. Season with salt and pepper.
5. Remove mushrooms from the oven and flip them over.
6. Fill each cap with the spinach mixture. Top with mozzarella cheese and remaining Parmesan.
7. Return to oven and bake for 10 minutes, or until cheese is melted and beginning to brown.
8. Serve warm with mashed potatoes, grilled vegetables, or salad.
Notes
You can use fresh spinach instead of frozen, just sauté it briefly and remove excess moisture.
To make it vegan, use full-fat coconut milk and omit cheese or use dairy-free alternatives.
Serve as a sandwich on a bun or on top of pasta with marinara for variety.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American