Spinach Stuffed Portobello Mushrooms

Name: Spinach Stuffed Portobello Mushrooms
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
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); 1/2 cup Parmesan cheese (divided); 2-3 tablespoons heavy cream; 1 cup shredded mozzarella cheese; Coarse kosher salt and freshly ground black pepper

4.6

(32)

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Prep Time: 30 minutes

Cook Time: 20 minutes

Total: 50 minutes

Servings: 4

Cost: $9.51 /serving

Author : Lindsay Moe

gluten free vegetarian

Ingredients

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2 tablespoons extra virgin olive oil1 tablespoon balsamic vinegar2 cloves garlic (pressed)4 large portobello mushroom caps10 ounces frozen chopped spinach (defrosted and excess water removed)1/2 cup Parmesan cheese (divided)2-3 tablespoons heavy cream1 cup shredded mozzarella cheeseCoarse kosher salt and freshly ground black pepper

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Instructions

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Step 1

In a small bowl, whisk together olive oil, balsamic vinegar, and garlic.

Step 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.

Step 3

Preheat the oven to 450ºF. Place marinated mushrooms stem side down on a rimmed baking sheet. Bake 10 minutes.

Step 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.

Step 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.

Step 6

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

Step 7

Serve warm with mashed potatoes, grilled veggies, or your other favorite sides.