The leftovers keep well in the fridge for several days, so sometimes I double the recipe and make a few extra mushrooms. I love portobellos. They are tasty and substantial - almost meaty. I like their bold flavor and dense texture. I enjoy simply grilled portobello mushrooms, but stuffing them is especially tasty! This recipe is lovely. The mushrooms are stuffed with a flavorful mixture of spinach, onions, garlic, and parmesan. They’re delicious, pretty, and surprisingly easy to make.
Ingredients
Instructions
Recipe Card
Portobello mushrooms: Try to find mushrooms that aren’t too shallow or deep. You want them to perfectly showcase the filling. Olive oil cooking spray: Spray is convenient, but you can simply brush the mushrooms with olive oil. Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper. Frozen chopped spinach: Frozen spinach is convenient, as I always have a bag in the freezer. Olive oil: For cooking the filling. You can use butter instead. Aromatics: Onion and garlic. While jarred minced garlic is acceptable, freshly minced garlic tastes better. Grated Parmesan: Use finely grated parmesan and not coarsely shredded.
Prep the mushrooms. You’ll want to wipe them clean and remove the stems and gills. Spray the mushrooms with olive oil, season them with salt and pepper, then briefly broil them (position the oven rack in the middle of the oven). This step helps eliminate excess liquid. Stuff the spinach mixture into the mushrooms. Finish by broiling the mushrooms briefly until the filling is golden. Serve immediately. When I serve them as a side dish, I like to pair them with one of the following entrees:
Broiled salmon Beef back ribs Braised boneless short ribs Baked cod
Or you can serve two per person with a couple of fried or poached eggs for a tasty and filling meatless meal. Reheat the leftovers in the microwave, covered, at 50% power. I don’t recommend freezing the leftovers.
