Stuffed Portabello Mushrooms

This recipe even uses the stems!

from http://www.mushroom-appreciation.com/stuffed-portobello-mushrooms.html

 

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 2 tablespoons olive oil
• 1/2 red onion, minced
• 2 cloves garlic, minced
• 1/2 cup crumbled cheese (feta or some sort of goat are amazing)
• 1 large plum tomato, diced
• 1 cup rinsed and chopped baby spinach
• Salt and pepper to taste

Directions:

Preheat the oven to 350 degrees.

Clean the mushrooms with a damp cloth and remove the stems, chopping them thoroughly and setting them aside. Place the mushrooms cap side down on a baking dish. You can choose to remove the gills or not.

Heat the olive oil in a skillet on medium-high and add the onion pieces. Cook them until translucent. If you want to take it a step further and brown them, go for it!

Add the chopped portobello stems, garlic, spinach, and tomato. Continue to cook another 7 minutes.

Load the mixture onto the portobello caps. Top with cheese, and put them in the oven to bake for 20 - 25 minutes.

Remove from the oven and let them cool as long as you can stand it before you devour them.

 

Variations:

• If your diet allows, this stuffed mushroom recipe is practically a meal with the addition of meat. Before you bake the caps you can pile on:
  • 1/2 pound of lean ground turkey (cook it first on a skillet)
  • 2 - 3 slices of cooked, crumbled bacon
  • 1/2 pound of hot or sweet Italian sausage (cook it first on a skillet)
  • A few pieces of shredded, cooked shrimp
• Throw in some of your favorite dried herbs, such as rosemary or basil. Add just 1/2 teaspoon at a time until you reach the desired taste.
• Sprinkle some Parmesan cheese on each cap before baking.

This recipe could also be called stuffed portabella mushroom or stuffed portabello mushrooms. It's all the same thing!