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Spinach Stuffed Portobello Mushrooms Recipe

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This recipe for Spinach Stuffed Portobello Mushrooms is from Zinnia's Bridal Shower Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 portobello mushrooms
1 tsp. of chopped garlic
few handfuls of fresh baby spinach
2 tbsps. of bread crumbs
a healthy sprinkling of shredded parmesan cheese
2 slices of mozzarella cheese
seasonings to your taste (salt and pepper. Ryan and I also add red pepper flakes for some heat!)
Directions:
Directions:
Preheat oven to 325º.

Wash mushrooms and use a knife to slice off the stems and a spoon to scoop out the innards. Chop the stems and other mushroom bits into small pieces.

Heat some olive oil on high and add garlic. Once the garlic is sizzling, toss in the chopped mushroom and stir to coat with oil. Saute until the mushrooms are done, about 5 minutes. Season with salt and pepper. Add in fresh spinach and toss to coat with oil. Saute until spinach is completely wilted.

Move spinach and mushroom mixture to a small bowl and add parmesan, bread crumbs and other seasonings if you like (this is where we add the red pepper flakes). Stuff the portobellos with the spinach and mushroom mixture and top with the sliced mozzarella.

Bake for about 20 minutes, or until cheese is melted and mushrooms are tender.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
15 mins prep, about 20 mins to bake
Personal Notes:
Personal Notes:
This was one of the first dishes Ryan and I made together when we first moved in. It's so easy, delicious, and can be paired with almost anything (rice, pasta, salad, etc.)! Ryan and I had a lot of fun playing around the with ingredient amounts to make it exactly how we like it, so we hope that you and Joey have fun making this too! We love it so much that we make it a couple times a month. Enjoy! =)

 

 

 

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