Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushrooms

Ingredients:

Portobello Caps

2-4 Portobello mushroom caps (medium to large size)
Extra virgin olive oil

Salt & Pepper

Balsamic Vinegar

Spinach Stuffing

1  to 1 1/2 cup chopped frozen spinach (thawed w/ the liquid squeezed out* will only be about 1/2 cup)

2 plum tomatoes, seeded and diced
1 cup mozzarella cheese, grated ( or some smoked mozzerella if you want to try something new)
1/4 cup parmesan cheese, grated

1/2 cup bread crumbs

1 teaspoon oregano

Pinch of red pepper flakes
Salt & Pepper to taste
2 tablespoons balsamic vinegar
2-3 scallions, chopped (optional)
¼ cup turkey pepperoni, chopped (optional, leave out to go veggie)

Heat oven to 350 degrees, spray a baking dish with cooking spray

1. Wipe mushroom caps off with a damp paper towel and remove gills & stems and place in a greased baking dish cap side up

2. In a medium bowl, combine garlic, tomato, spinach, pepperoni, scallion, mozzarella, parmesan, oregano, red pepper flakes, salt and pepper, and olive oil. Mix to combine. Add 1/2 cup of bread crumbs and mix in. Mixture should be moist but not overly oily or wet. You should be able almost pack it into a patty.

3. Drizzle olive oil and salt and pepper over the cap. Flip mushrooms over and drizzle  inside of the cap with balsamic vinegar, olive oil, salt and pepper.    



 

4. Stuff mushroom caps with spinach stuffing and top with a sprinkling of bread crumbs and some more parmesan cheese.

5. Bake 20-25 minutes or until cheese is melted and the top is beginning to brow.

I usually serve this with something simple on the side like garlic bread or a mixed green salad. These are also really good cooked on the grill, you just have to grill the mushrooms a bit before stuffing.

* See pictures below about spinach



Put thawed, spinach on a dishtowel







Squeeze excess liquid from the spinach