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stuffed portobello mushroom
Print Recipe
5 from 3 votes

SPINACH STUFFED PORTOBELLO MUSHROOMS

Delicious, hearty and easy to make stuffed portobello mushrooms. Filled with healthy nutrients like spinach, zucchini, and carrot and topped with Mozzarella cheese for the perfect taste!
Prep Time10 minutes
Cook Time45 minutes
Course: Main Course
Servings: 2

Equipment

  •  Spiralizer
  • Parchment paper
  • Basting brush
  • Baking pan
  • Spatula set
  • Mixing bow

Ingredients

  • 1 medium zucchini Spiralized
  • 1 small carrot Spiralized
  • 2 cups spinach Chopped
  • 1/4 cup green pepper Diced
  • 1 diced onion Chopped
  • 1 medium tomato Sliced
  • 2-3 small garlic cloves Minced
  • 3 large portobello mushrooms
  • 2 tbsp olive oil extra virgin
  • 1 tbsp oregano
  • 1 tbsp turmeric powder
  • 1/4 cup grated Mozzarella cheese
  • Salt

Instructions

STUFFED VEGETABLE FILLING

  • Using a spiralizer make zucchini noodles and carrot noodles
  • In mixing bowl mix the noodles, chopped green peppers, and onion and keep them aside
  • In a pan, saute 2-3 finely minced garlic cloves in olive oil until it starts to turn slightly brown
  • Add 1 tsp of turmeric powder to the garlic cloves
  • Add the vegetable mix to the pan and let it saute for 5 minutes till the entire mixture starts to wilt
  • Lastly, add the 2 cups of spinach and to the pan
  • Season with salt and oregano
  • Once the spinach begins to wilts, transfer the ingredients from the pan to a glass bowl and let it sit

PREPARE THE PORTOBELLO MUSHROOM FOR THE STUFFING

  • Firstly, make sure to gently wash the portobello mushroom as some of the store-bought mushrooms are found to be covered in the dirt sometimes
  • Make sure to be gentle while washing as the portobello mushrooms have a delicate cover and can easily break
  • After the mushrooms are cleaned using a spoon, clean the inside gills of the mushroom to make room for the stuffing
  • Once the mushrooms are all cleaned, place them in the pan previously used to make the stuffing and let it sit for 5 minutes on medium heat
  • You don’t want to cook the mushrooms completely, just give it a little heat so that they can be easily filled with the stuffing

COOKING THE STUFFED PORTOBELLO MUSHROOM

  • Preheat your oven to 375 degrees
  • Line an oven pan with parchment sheets
  • Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up
  • Divide the entire vegetable filling into three equal parts and using a spoon fill the portobello mushroom with it
  • Top the mushrooms with 2-3 slices of tomato and bake in the oven for about 40 to 45 minutes
  • Top each mushroom with about 1 tsp of the mozzarella and continue baking for another 8 to 10 minutes, or until the cheese is just beginning to get golden on top

Notes

You can use a variety of things for the topping like if you are planning to make this as a breakfast meal you can add eggs at the top.Also, you can also add breadcrumbs to the stuffing which also tastes delicious. These stuffed portobello mushrooms are filling and can be served alone as a meal or with a side salad.