If you are looking for a great side dish for grilling, in the oven or for Meatless Monday, this stuffed Portabello Mushroom recipe could be the perfect thing for you.
Spinach Stuffed Portabello Mushroom Recipe
I’ve made this recipe several times, and have adapted it from “The Daniel Plan Cookbook” to work for me. The original recipe calls for frozen spinach. I don’t usually have that in the house so I substituted fresh baby spinach. I also add whatever other fresh herbs I happen to have like Basil or Parsley and I cut the amount of cheese in half. So if it’s not creamy enough for you feel free to double the amount of cheese.
“What’s the difference between portabello, crimini, and baby bella mushrooms, and what should I look for when I buy them?”
Botanically, there is not a difference between portabello and crimini mushrooms‚ and baby bella is just another name for criminis. But in the grocery store, you’ll see a difference. Mushrooms sold as portabellos are larger, and the gills are exposed and dark, because the mushroom is allowed to ripen after being picked. Criminis are smaller, and their gills are covered with a “veil” of mushroom skin. In fact, if the gills are not covered, the crimini is not as fresh as it should be.
Both criminis and portobellos are more intensely flavored than their more widely used cousin, the white button mushroom. In the UK, they have white mushrooms the size of Portabellos and they often eat them for breakfast.
I have to say that I have stopped buying cookbooks since you can look up most recipes online but I really love this one. There are lots of photos of the food and tips from the 3 docs about foods to get in your pantry, what to clear away during detox, it’s really beautifully done.
Grilled Baby Portabello Mushrooms Ingredients
- 12 Portabello Mushroom Caps (or 24 large white mushrooms)
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon of Kosher Salt or Sea Salt
- 1/4 teaspoon of Coarse Black Pepper
- 1- 10oz package of frozen spinach (thawed and drained in a tea towel)
- 1/2 cup crumbled feta cheese
- 1/2 cup goat cheese
- 1/2 bunch green onions
- 2-3 garlic cloves minced
- 1/4 cup minced fresh parsley (Substitute Fresh Cilantro or Basil)
- 1/2 cup toasted walnuts
- 1/4 cup grated Parmesan cheese
- Preheat oven to 400. (I used my toaster oven or the gas grill)
- Remove the stems & gills from the mushroom caps and place them on a baking sheet upside down 6-8 minutes or long enough for the shrooms to release their moisture & dry out a bit. (I reserved the gills to put into my stuffing mixture as well)
- Turn the caps stem side up and brush each with olive oil, season with salt & pepper and set to the side.
- Reduce oven heat to 350.
- To strain the thawed spinach, use either a colander (I love this set!) and press out the water, or use a clean tea towel (I recently had to add to my collection of these as my grandmothers finally wore out). Wring it tightly around the spinach to remove all the excess water. (I actually use fresh spinach instead of frozen as I always have some on hand.) I used a cup of fresh and chiffonaded it.
- In a bowl combine spinach, cheese, green onion, garlic, parsley and walnuts. Mix well. Divide the mixture between the mushrooms, sprinkle parmesan cheese over the top and bake uncovered for 15 minutes.
NOTES: I often leave out one or move of these ingredients and usually use less cheese and these always are showstoppers at neighborhood bbq’s or family gatherings.
Mushrooms have anti-inflammatory, cancer preventing and immune boosting properties as well as being full of minerals & vitamin D.
Please let me know if you tried these and if you did any swap out with the ingredients.