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Stuffed Portobello Mushrooms

Stuffed portobello mushrooms are delicious, filling and healthy. They are also gorgeous, so I often serve them as an appetizer when I have people over.
Course Side Dish
Cuisine American
Keyword mushrooms, portobello, spinach
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings
Calories 153kcal
Author Vered DeLeeuw

Ingredients

  • 4 Portobello mushroom caps
  • Olive oil cooking spray
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 10 oz frozen chopped spinach
  • 2 tablespoons olive oil, divided
  • 1 small onion, finely chopped (6oz)
  • 1 tablespoon minced garlic
  • 1/4 cup grated Parmesan

Instructions

  • Preheat broiler, setting temperature to high. Set oven rack in the middle of the oven (you don't want the mushrooms too close to the heat element for this recipe). Line a baking sheet with foil.
  • Wipe the mushrooms clean with a damp paper towel. Gently twist off or the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
  • Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Broil 5 minutes on each side, or until just tender.
  • Meanwhile, defrost the spinach in the microwave according to the directions on the package (my package said to cut a small slit in the wrapper, place on a microwave-safe plate and microwave for 4-6 minutes). Place in a colander to drain. When cool enough to handle, press on the cooked spinach with your hands and extract as much water as possible out of it. Repeat this until you're sure you can no longer extract more water.
  • Remove the mushrooms from oven. Heat 1 tablespoon olive oil in a large skillet over medium heat, about 3 minutes. Add the onion and cook 5-7 minutes, stirring occasionally, until golden. Add the garlic, spinach, 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper and cook, stirring to combine everything, 1-2 more minutes. Remove from heat and allow to cool a few 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 it's piled high on top of the mushrooms. Place back under the broiler for 2-3 minutes, or until filling is golden.

Nutrition

Serving: 1stuffed mushroom | Calories: 153kcal | Carbohydrates: 13g | Protein: 8g | Fat: 9g | Sodium: 441mg | Fiber: 4g | Sugar: 2g