Spinach Stuffed Portobello Mushrooms
Baked Portobello Mushroom Stuffed with Spinach and Cherry Tomatoes. This recipe is simple and quick to make.
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