Spinach and Parmesan Stuffed Portobello Mushrooms are going to become your new favorite dish to whip up because they are packed with flavor and are so easy to make!
My sister does not like mushrooms or the thought of them, and I think about what she’s missing out on every time I make this dish. Mushrooms make everything taste better, in my humble opinion! Since my husband and I are trying to eat less meat, portobello mushrooms have become a new favorite. I make it at least twice a week with all sorts of various fillings. This one being my favorite!
One of the important things to remember when making mushrooms is NOT to soak in water or try washing them under running water. They absorb so much moisture and that will automatically dilute their rich flavor. So make sure to use a wet paper towel and wipe each mushroom down instead. That way you can ensure they are clean without compromising their flavor.
Feel free to double up on this recipe to make more mushrooms or pack more filling in the two mushrooms. If you like more parmesan, like my daughter who eats it by the spoonful, feel free to do that. You pretty much can’t go wrong with this recipe. If you added too much liquid then just leave it on the stove a little longer so the water evaporates and the flavor is absorbed.
You can’t go wrong! This is a win win dish and the best part is the packed spinach in there. It adds nice green color but doesn’t take away from the wonderful parmesan mushroom flavor.
If you love mushrooms then this is the perfect easy dish for you! It's so packed with flavor and comes together in no time! It's hearty enough to be the star of dinner or you can make it as a side. Either way, you're going to love it!
- 2 portobello mushrooms
- 1 Tbl olive oil
- 1/2 cup onion diced
- 1 Tbl garlic minced about 2 cloves
- 1 cup diced mushrooms
- 1/4 tsp black pepper + 1/2 tsp salt
- 6 Tbl grated parmesan
- 6 Tbl milk
- 2 cups chopped fresh spinach
- Preheat oven to 400
- wet a papertowel and wipe the mushrooms clean (do not put under running water because mushrooms absorb moisture and they will lose flavor)
- with a spoon scoop out the insides of the mushroom
- in a medium saucepan put olive oil and sautee onions and garlic for 1-2 minutes until fragrant
- add mushrooms and sauté for 2-3 more minutes
- once mushrooms seem soft, add parmesean, milk, salt and pepper let it simmer for 5 minutes
- add spinach
- fill portebello mushrooms with spinach parmesan filling
- put in the oven for 25 minutes