Stuffed Portobello Mushrooms
These stuffed portobello mushrooms are wonderfully flavorful and so pretty. They work well as an appetizer, or you can serve them as a tasty side dish.
Ingredients
- 4 Portobello mushrooms
- Olive oil cooking spray
- 1 tsp 1 teaspoon Diamond Crystal kosher salt divided; or ½ teaspoon of any other salt
- 1/4 tsp Black pepper divided
- 10 oz Frozen chopped spinach
- 2 Tbsp Olive oil
- 1 Onion small, finely chopped (6oz)
- 1 tsp Fresh garlic minced
- 1/4 C Parmesan dry-grated
Instructions
- Preheat the broiler, setting the temperature to high (500°F). Set an oven rack in the middle of the oven. Line a broiler-safe, rimmed baking sheet with foil.
- Gently wipe the mushrooms clean with a damp paper towel. Twist or cut off the stem of each mushroom. Use a small spoon to scrape out the gills and discard them.
- Spray the mushroom caps with olive oil on both sides. Sprinkle them with ½ teaspoon kosher salt and ⅛ teaspoon black pepper. Broil until just tender, about 4 minutes per side. Place them upside down on paper towels to drain.
- Meanwhile, defrost the spinach in the microwave according to the directions on the package. Place the defrosted spinach in a colander to drain. Repeatedly press on the spinach with the back of a large spoon to remove as much water as possible.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook it for 5-7 minutes, stirring occasionally, until golden. Add the garlic, spinach, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper. Cook, stirring, for 1-2 more minutes. Remove the skillet from the heat and allow it to cool for a couple of minutes, then mix in the Parmesan.
- Evenly distribute the spinach mixture among the mushrooms. Don't press down on the filling - it's prettier when piled high on top of the mushrooms. Place the stuffed mushrooms back under the broiler (on the middle rack) for 2-3 minutes, until the filling is golden. Serve immediately.
Notes
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