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.