Spinach Stuffed Portobello Mushrooms
Tipping our (portobello) caps to a delicious vegetarian dish
Stuffed portobello mushrooms are one of my favorite vegetarian meals because they are filling and so easy to make. Plus, there is an almost endless variety of ingredients you can use to stuff mushrooms. Therefore, you can always personalize the flavor to suit your preferences and satisfy your palate. This version has an Italian kick due to the basil-rich pesto.
Good for me, you and the planet
Mushrooms are a nutritional superstar all by themselves. As we had reviewed in a previous post, the nutritional benefits of mushrooms are huge! They provide an astounding number of essential vitamins and minerals, in addition to healthy doses of protein and fiber. They are key producers of the amino acid Ergothioneine, which your body needs in order to build proteins and to fight oxidative stress. But this dish doesn’t stop there. It is also packed with even more veggies that provide a wide range of additional micronutrients. These are essential for a number of our internal processes and bodily functions. So it’s always good to fill-up on nutrient-packed whole foods like this whenever you can.
Cool Fact:
One 100g serving of portabello mushroom has more potassium than an equivalent amount of banana (365 mg vs. 355mg)!
Another reason I love this dish is: I feel it’s good for the environment when compared to what I’ve typically eaten in recent years. After watching The Game Changers, I’ve been on a mission to reduce the amount of animal products that I consume. If you’ve not watched it yet, I recommend this eye-opening documentary about vegetarian- and veganism. As I’ve become more aware of the negative impacts of fishing and farming to all our ecosystems, I’m trying to do my part to actively reduce my carbon footprint. Eating more veggie-based dishes is a great way to start, so I’ll gladly share all new, tasty recipes with you. By doing so, I hope to improve my overall health, your health, and that of the planet.
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Let’s Make Spinach-Stuffed Mushrooms!
You will need less than 30 minutes and just a few main ingredients to make these easy, vegetarian stuffed mushrooms: portobello caps, spinach, cheese, and roasted tomatoes (plus oil and a bit of spices). As a bonus, because I don’t include any breadcrumbs in the filling, this recipe also happens to be keto-friendly when served with a side of veggies. As you can see, however, I served the stuffed mushrooms with wild rice for a vegetarian dish with a bit more carbs to fuel my day.
Ingredients:
Large Portobello Mushroom Caps – 4 or so
Baby Spinach – Fresh, 5 cups packed
Roasted Tomatoes (or Sun-Dried Tomatoes) in Olive Oil – 1/2 cup
Low-Fat Feta Cheese – Crumbled, 1/2 cup
Parmesan Cheese – Grated or Shaved, 1/4 cup
Shallot – 1 Medium-Sized, finely chopped
Pesto – 1/4 cup (Check out our Super-Powered Spinach Pesto Recipe!)
Olive Oil
Salt
Ground Black Pepper
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DIRECTIONS:
- Arrange a rack in the top third of the oven. Heat the oven to 400°F.
- While oven is heating, finely chop 1 medium shallot. Remove the stems from your large portobello mushrooms. *If the stems are in good shape, I like to finely chop them to add to the filling; otherwise, discard.
- Very lightly coat the mushrooms on both sides with olive oil. Then season with a dash each of salt and black pepper. Place the mushrooms stem-side down on a rimmed baking sheet, and roast until just beginning to soften. About 10 minutes.
- While those are cooking, let’s make the filling…
- Heat about 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add the finely chopped shallot and sauté until softened and translucent. About 1 to 2 minutes. *If including the mushroom stems, now is the time to add them.
- Add the baby spinach to the hot pan and toss until just wilted. About 1 minute.
- Remove the pan from the heat. Crumble the feta cheese into the pan and stir in.
- Drain the tomatoes of excess oil, and stir them into the spinach and cheese. Mix in the pesto, too.
- Remove the baking sheet from the oven, and drain off any water that has collected.
- Gently flip the mushrooms over. Divide the spinach mixture evenly among the mushroom caps.
- Give each of the spinach-stuffed portobello mushrooms a sprinkle of Parmesan cheese.
- Place the baking sheet back in the oven and roast until the mushrooms are tender and the cheese just starts to melts. About 10 minutes.
- For a bit of pizzazz, add a drizzle of balsamic glaze if you’ve got it. Otherwise, simply serve and enjoy!
Bon Appétit!
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