Low Sugar Garlic Spinach Stuffed Portobello Mushrooms

Total time40 min

Prep time15 min

Cook time25 min

4.9

(26)

Low Sugar Garlic Spinach Stuffed Portobello Mushrooms

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Ingredients

4 servings

For the mushrooms

4 large portobello mushroom caps (about 4–5 inches across), stems removed and reserved
2 tbsp olive oil, divided
¼ tsp salt
¼ tsp black pepper

For the filling

3 cloves garlic, minced
reserved portobello stems, finely chopped
5 oz fresh baby spinach
¼ tsp red pepper flakes
¼ tsp salt
4 oz fresh mozzarella, torn into small pieces

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or foil.
2
Using a spoon, scrape out the dark gills from the underside of each portobello cap and discard them. Brush both sides of each cap with 1 tbsp of the olive oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Place the caps gill-side up on the prepared baking sheet and roast for 10 minutes, until the caps begin to soften and release some moisture.

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