How do I cook spinach and cheese stuffed portobello mushrooms?

To cook spinach and cheese stuffed portobello mushrooms, start by preheating your oven to 375°F. Brush the cleaned mushrooms with olive oil and balsamic vinegar, then season with salt and pepper. Fill each mushroom cap with a mixture of sautéed spinach and cheese. Place them on a baking sheet and bake for about 20 minutes, or until the cheese is bubbly and the mushrooms are tender. This method ensures a savory dish with a delightful texture.

Why is spinach and cheese a good combination for portobello mushrooms?

Spinach and cheese pair wonderfully with portobello mushrooms because their flavors complement each other perfectly. The earthiness of the mushrooms balances the mild bitterness of the spinach, while the cheese adds a creamy richness. Together, they create a well-rounded and satisfying dish. Plus, this combo fits neatly into keto and low-carb diets, offering a nutritious and flavorful meal.

What is the best way to prepare portobello mushrooms for stuffing?

Preparing portobello mushrooms for stuffing involves a few easy steps. First, remove the stems and gently scrape out the gills with a spoon to create more room for filling. Brush the caps with olive oil to enhance flavor and prevent them from drying out during cooking. A hint of balsamic vinegar can add depth if desired, but it’s optional. This prep work ensures your stuffed mushrooms are tasty and hold their filling well.

Are there any ingredients I should avoid combining with spinach?

While spinach is versatile, some ingredients can overshadow its delicate flavor. Avoid pairing spinach with overly strong spices or flavors that could mask its taste, like excessive garlic or overly spicy sauces. Also, be cautious with high-sodium ingredients, which can overpower the dish and affect the nutritional balance. The goal is to let the spinach shine alongside the creamy cheese and hearty mushrooms.

Spinach and Cheese Stuffed Portobello Mushrooms

Name: Spinach and Cheese Stuffed Portobello: A Savory Delight
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 large Portobello mushrooms, stems removed and gills scraped out; 2 tbsp olive oil, divided; 1 tbsp balsamic vinegar (optional); 1/2 tsp salt; 1/2 tsp black pepper; 2 cups fresh spinach; 1 cup cheese (goat cheese, cheddar, or mozzarella)

Description

Savory and satisfying, these mushrooms are a perfect low-carb meal.

Ingredients

Scale

4 large Portobello mushrooms, stems removed and gills scraped out

2 tbsp olive oil, divided

1 tbsp balsamic vinegar (optional)

1/2 tsp salt

1/2 tsp black pepper

2 cups fresh spinach

1 cup cheese (goat cheese, cheddar, or mozzarella)

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Instructions

1. Preheat oven to 375°F (190°C).

2. Drizzle mushrooms with 1 tbsp olive oil and balsamic vinegar, if using. Season with salt and pepper.

3. In a skillet over medium heat, add 1 tbsp olive oil. Sauté spinach until wilted.

4. Mix sautéed spinach with cheese.

5. Spoon mixture into each mushroom cap.

6. Place mushrooms on a baking sheet lined with parchment paper.

7. Bake for 20 minutes or until tops are bubbly and golden.

Notes

For a tangy flavor, use balsamic vinegar.

Cheese options can vary based on preference.

Prep Time: 15
Cook Time: 20
Category: Main
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 stuffed mushroom
Calories: 220 kcal
Sugar: 2 g
Sodium: 390 mg
Fat: 17 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 25 mg