Spinach Stuffed Portobello Mushroom Caps

Hollowed out portobello caps are stuffed with a creamy and savory mixture of sautéed spinach and onions.

This recipe goes back a few years ago. I remember, one night me and my husband were craving stuffed mushrooms. You know, the ones you get as an appetizer at a restaurant, or have at a party? The ones that are really unhealthy for you, and loaded with butter. Yeah, those ones. So good!

I happened to have a package of portobello caps, and spinach. I looked around my cabinets to think of what else I could stuff them with…and I then created the easiest, healthiest and best stuffed portobello cap recipe I’ve ever had.

You can use the really big caps, or these medium sized caps. I usually find them in a 6 pack, which is perfect and what you will want for this recipe.

Usually when making stuffed mushrooms, you scoop out the inside to make room for the stuffing, and throw what you scoop out away. For this recipe, you want to keep the insides that you scoop out. I realized that they add alot of moisture to the stuffing mixture, which creates a nice and moist stuffing!

This recipe calls for 4 cups of spinach. That may seem like alot…but spinach shrinks to almost nothing when it hits the heat!

…see?!

Enjoy!

Spinach Stuffed Portobello Mushroom Caps

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Servings: 6 Medium Portobello Caps

Ingredients Method

Ingredients

  

• 6 OZ. Pack Of Six Medium Size Portobello Mushrooms, Whole
• 1/2 Medium Onion, diced
• 4 Cups Baby Spinach, chopped up
• 1/4 Cup Light Sour Cream
• 1/3 Cup Plain Panko Bread Crumbs
• 1/4 Cup Light Sharp Cheddar Cheese, shredded
• olive oil
• Salt & Pepper to taste
• 1/2 TSP Garlic Powder
• 1/2 TSP Onion Powder
• 1/4 TSP Dried Oregano

Method

 

1. Preheat oven to 350 degrees.
2. Take a moist paper towel and wipe off any dirt on mushrooms. Gently scoop out stems (if any) and insides of mushrooms to make room for stuffing. Reserve the stems and insides.
3. In a large sauté pan over medium heat, drizzle some olive oil. Add diced onions and sauté until they turn translucent. About 5 minutes.
4. Add your reserved insides of mushrooms to pan. Cook for another 3 minutes.
5. Add salt, pepper, garlic powder, onion powder, oregano and spinach to pan. Cook for 2-3 minutes until spinach has wilted.
6. Add your sour cream, cheese and bread crumbs to pan. Turn heat down to low, and mix everything around until it turns into a moist stuffing like consistency.
7. Take pan off heat. Set aside to cool a bit.
8. On a baking sheet sprayed with non stick spray, add your hollowed out mushroom caps. Take a spoon and fill mushrooms with stuffing.
9. Bake in preheated oven for 15-18 minutes.
10. Enjoy!