Nitrate & Nitrite Free Garlic Spinach Stuffed Portobello Mushrooms
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Learn more →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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