Stuffed Portobello Mushrooms with Spinach and Parmesan
User Reviews
5
Stuffed Portobello Mushrooms with Spinach and Parmesan
Description
Stuffed Portobello Mushrooms with Spinach and Parmesan start by cleaning and preparing mushroom caps, removing stems and gills to create space for the filling. The caps are sprayed with olive oil, seasoned, and broiled to soften without becoming too watery. Meanwhile, frozen chopped spinach is thoroughly thawed and pressed dry to remove excess liquid. Onions and garlic are sautéed in olive oil, then mixed with the drained spinach and Parmesan cheese to create a flavorful mixture.
The mushrooms are then filled with this savory spinach and cheese blend. Their tender texture contrasts with the filling’s slight meltiness and umami from Parmesan. Broiling allows a gentle cooking and browning that enhances flavor without overcooking.
The dish works well served warm as a vegetarian side dish or light main and pairs nicely with salads or grains.
Placing the oven rack in the center prevents overexposure to heat. Draining the filling ingredients is critical to avoid soggy mushrooms. Leftovers keep up to four days refrigerated and reheat best gently covered at low microwave power. Freezing is not recommended.
Ingredients
- 4 portobello mushrooms
- olive oil spray
- 1 teaspoon kosher salt divided; or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper divided
- 10 ounces spinach frozen, chopped
- 2 tablespoons olive oil
- 1 onion small, finely chopped; 6 ounces
- 1 tablespoon garlic minced, fresh
- ¼ cup parmesan grated
Instructions
- Preheat the broiler, setting the temperature to high (500°F). Set an oven rack in the middle of the oven. Line a broiler-safe, rimmed baking sheet with foil.
- Gently wipe the mushrooms clean with a damp paper towel. Twist or cut off the stem of each mushroom. Use a small spoon to scrape out the gills and discard them.
- Spray the mushroom caps with olive oil on both sides. Sprinkle them with ½ teaspoon kosher salt and ⅛ teaspoon black pepper. Broil until just tender, about 4 minutes per side. Place them upside down on paper towels to drain.
- Meanwhile, defrost the spinach in the microwave according to the directions on the package. Place the defrosted spinach in a colander to drain. Repeatedly press on the spinach with the back of a large spoon to remove as much water as possible.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook it for 5-7 minutes, stirring occasionally, until golden. Add the garlic, spinach, ½ teaspoon of kosher salt, and ⅛ teaspoon of black pepper. Cook, stirring, for 1-2 more minutes. Remove the skillet from the heat and allow it to cool for a couple of minutes, then mix in the parmesan.
- Evenly distribute the spinach mixture among the mushrooms. Don't press down on the filling - it's prettier when piled high on top of the mushrooms.
- Place the stuffed mushrooms back under the broiler (on the middle rack) for 2-3 minutes until the filling is golden. Serve immediately.
Notes
- Position the oven rack mid-level to prevent mushrooms from being too close to the heat source.
- Scrape out mushroom gills to make room for filling and reduce moisture buildup.
- Press defrosted spinach thoroughly to remove water and avoid soggy filling.
- Store leftovers in an airtight container with paper towels to absorb moisture and reheat covered at 50% microwave power.
- Freezing leftovers is not advised due to texture changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1stuffed mushroom | |
| Calories | 153kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Sodium | 441mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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