Skip to main content
Spinach and Cheese-Stuffed Portobello Mushrooms
Ingredients
-
1 tablespoon extra virgin olive oil
-
1/2 cup diced onion
-
1/2 cup red bell pepper, diced
-
1 clove garlic, minced
-
4 large portobello mushrooms, washed; stems removed, reserved and chopped.
-
1/2 teaspoon sea salt
-
1/2 teaspoon hot pepper flakes or to your taste
-
3 cups or 5 ounce or 3 ounce drained, if using frozen spinach, chopped
-
3 1/2 ounces soft goat cheese
-
2 tablespoons Italian parsley, chopped
-
1 teaspoon fresh thyme leaves or 1/2 teaspoon dry
-
1/2 cup cooked white rice
-
4 teaspoons grated Parmesan cheese
-
2 teaspoons extra virgin olive oil
Preparation
-
Preheat oven to 350F.
-
In a medium-size saute pan, heat the olive oil over medium-high heat. Add onions and cook 4-5 minutes or until soft. Add bell pepper and garlic and continue to cook an additional 4 minutes. Add reserved mushroom stems. Continue to cook until they soften, about 3 minutes.
-
Meanwhile, salt mushroom caps and place in a single layer into a lightly oiled pan, gill side up, into the oven. Bake 10 minutes or until juices accumulate in the caps.
-
To the veggies in the saute pan, add hot pepper flakes, then the spinach. Cook until spinach wilts or heats through if frozen. Transfer mixture to a large bowl, then break up goat cheese and add it to the veggies. Fold in the parsley, thyme, and rice.
-
Remove mushroom caps from the oven, pour any juices into the bowl with the veggies, taste and adjust seasoning.
-
Stir well then divide the mixture between the 4 mushroom caps, piling it into a mound. Sprinkle with Parmesan cheese and drizzle with olive oil. Bake in 350F oven until all ingredients are heated through, about 20 - 30 minutes
-
This recipe does not meet the MHealthy guidelines, April, 2018.
