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!