Cheesy Spinach Stuffed Portobello Mushrooms
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Tuesday, October 6, 2015

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Cheesy Spinach Stuffed Portobello Mushrooms

Kelly Mike - Tuesday, October 06, 2015


  • 2 large or 4 mini portobello mushroom caps
  • Extra virgin olive oil
  • 1 small yellow onion, chopped
  • 1 box frozen spinach, thawed
  • 3-4 garlic cloves, minced
  • Red pepper chili flakes
  • 1/2 cup mozzarella cheese


  1. Preheat oven to 350 degrees F.  Clean portobello mushroom caps under water and pat dry.
  2. In a large saucepan, add a little drizzle of extra virgin olive oil and heat over medium heat.  Add onion to saucepan and cook until they are translucent, about 7 minutes.  Add spinach, garlic, and red chili flakes and cook for a couple minutes, until all is mixed together and heated through.    
  3. Divide the filling into two servings and stuff the mushrooms.  Pat the filling down into the mushrooms so it gets in every nook and cranny.
  4. Top each mushroom with 1/4 cup mozzarella cheese please.
  5. Place cookie sheet in oven and cook for about 10-15 minutes until mushrooms are cooked through.  Turn your broiler on to high and allow the cheese to melt all over the mushrooms.


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