Today's Delight

  • Recipes
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Contact
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Contact
×
Home » Vegetable

Spinach Stuffed Portobello Mushrooms

Published: September 29, 2018 Last Modified: May 24, 2024 This post may contain affiliate links.

Jump to Recipe Jump to Video

Spinach Stuffed Portobello Mushrooms is simple and very easy make that is served as an appetizer or as a vegetable side dish.

This Portobello Mushrooms stuffed with spinach and cherry tomatoes sprinkled with cheese are incredibly delicious.

Today's Delight is Spinach Stuffed Portobello Mushrooms Recipe is simple to make.

Thanksgiving is around the corner and this portobello mushroom can be a side dish to go with turkey or ham. If Vegetarian, this is a meal in itself.

Sometimes, I wonder why some people don’t like it when it is full of deliciousness. Aside from that it looks so attractive and appetizing.

So if you are looking for something easy that you can whip up during busy weeknights or when you are expecting some guest, Spinach Stuffed Portobello Mushrooms should be on your list.

If someone is vegetarian you don’t have to worry what to feed that person.

This Spinach Stuffed Portobello mushrooms complement seafood well. It’s light, healthy and a refreshing side dish.

How to cook spinach stuffed portobello mushrooms

Remove brown gills from the portobello mushroom cap using a spoon and discard gills. Remove the stem and wash both mushroom and stem. Pat dry with paper towel.

Chop stem into small pieces to be sauteed with other ingredients

Cleaned Portobello Mushroom.

Saute the onion, garlic, cherry tomato, basil, parsley and spinach. Season with soy sauce, lemon juice, salt and pepper.

Sauteing spinach, tomatoes & other vegetables.

Stuff portobello mushroom cap with spinach and tomato mixture. Sprinkle on top with cheese.

Spinach Stuffed Portobello Mushroom in foil.

Bake at 400 degrees F for 25 minutes then broil for 5 minutes.

Scallops, cod fish and mushroom in spinach and tomatoes.

Serve stuffed portobello mushroom while hot with scallops and cod fish.

Digging into the spinach stuffed portobello mushroom stuffing with fork.

Would you like to try another easy and delicious mushroom side dish, Sauteed Mushrooms in Garlic Butter and Onion.

Recipe

Today's Delight is Spinach Stuffed Portobello Mushrooms Recipe is simple to make.

Spinach Stuffed Portobello Mushrooms

Baked Portobello Mushroom Stuffed with Spinach and Cherry Tomatoes is a simple and quick dish to make.
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 1
Calories: 166kcal

Ingredients

  • 1 portobello mushroom caps large
  • 1 teaspoon olive oil
  • 1 red onion small & chopped
  • 2 garlic clove crushed
  • 8 cherry tomatoes chopped
  • 1 teaspoon basil fresh and minced
  • 1 teaspoon parsley fresh and minced
  • 1 cup spinach
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon soy sauce
  • 1 tablespoon parmesan-romano grated cheese

Instructions

  • Remove brown gills from the mushroom cap using a spoon and discard gills. Remove the stem. Wash mushroom and stem. Pat dry with paper towel. Chop stem into small pieces and set aside.
  • Saute onion for 2 minutes.
  • Stir-in garlic and cook until golden.
  • Add tomatoes and cook until soft.
  • Stir in basil and parsley. Mix.
  • Toss-in spinach and cook until limp.
  • Pour soy sauce and lemon juice.
  • Season with salt and pepper.
  • Turn off heat.
  • Pour the spinach mixture in the mushroom cap.
  • Add grated cheese on top of spinach mixture. Lightly season mushroom with salt and pepper.
  • Bake at 400 degrees for 30 minutes.
  • Five minutes before done switch the dial to broil.
  • Serve hot with your favorite seafood, meat or by itself.

Video

Nutrition

Calories: 166kcal | Carbohydrates: 23g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 463mg | Potassium: 930mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3480IU | Vitamin C: 55.3mg | Calcium: 136mg | Iron: 2.2mg
Pin
Share
Email

More Vegetable Recipes

  • Pieces of Vietnamese fresh vegetables spring rolls with shrimp on a platter with peanut sauce.
    Vietnamese Fresh Spring Rolls Recipe
  • Chicken Chop Suey with Shrimp Stir-Fry in serving platter is Today's Delight.
    Chicken Chop Suey with Shrimp Stir-Fry
  • Sauteed spinach in a dish.
    Sauteed Spinach
  • One air fryer corn on the cob in basket.
    Air Fryer Corn on the Cob

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Our lucky star my Mom's profile for Today's Delight.
The Real Cook

Welcome to Today's Delight. My mom is a great cook and for many years had a catering business. Due to dementia, she doesn't remember. This food blog was inspired by our mom's cooking. 

More about me →

Holiday Food Ideas

  • How to Slow Cook a Ribeye Roast in the Oven is Today's Delight
    How to Slow Cook a Ribeye Roast in the Oven
  • Baked honey glazed ham on a shallow pan with rack.
    Honey Glazed Ham Recipe
  • Sliced Boneless Turkey Breast Roast in a platter, turkey gravy and side dishes.
    Boneless Turkey Breast Roast
  • King Crab Legs in Garlic Butter with lemon wedges.
    Crab Legs

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Disclaimer

Contact

  • Contact

Today's Delight is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Copyright © 2024 Today's Delight