Portobello mushrooms are nature's perfect vessel for stuffing. Their meaty texture and deep, savory flavor hold up beautifully to a filling of sauteed spinach, garlic, and sun-dried tomatoes. Topped with cheese and baked until bubbly, they make an impressive vegetarian dinner that does not feel like you are missing anything.
Ingredients
- 6 large portobello mushroom caps, stems removed
- 4 cups fresh spinach
- ½ cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- ½ cup shredded mozzarella or cheese of choice
- 2 tbsp extra virgin olive oil
- ½ tsp Italian seasoning
- ½ tsp garlic granules
- ½ tsp Redmond Real Salt
- ¼ tsp black pepper
- 2 tbsp pine nuts
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 400°F. Brush the mushroom caps with 1 tablespoon olive oil and place gill-side up on a baking sheet.
- Heat the remaining oil in a skillet over medium heat. Add the garlic and cook for 30 seconds. Add the spinach and cook for 2 minutes until wilted.
- Stir in the sun-dried tomatoes, Italian seasoning, garlic granules, salt, and pepper.
- Divide the filling among the mushroom caps. Top with cheese and pine nuts.
- Bake for 15 to 18 minutes until the mushrooms are tender and the cheese is melted and bubbly.
Notes
- Scrape the gills out of the mushroom caps with a spoon for a cleaner look and less moisture.
- Skip the cheese and add nutritional yeast flakes for a vegan version.
- Serve with a simple green salad dressed in lemon and olive oil.
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