Spinach-stuffed Portobello Mushrooms

Spinach-stuffed Portobello Mushrooms Recipe with Red Pepper and Parmesan Cheese

| Servings: 4

Introduction

Spinach-stuffed Portobello Mushrooms are a delicious and nutritious dish that is perfect for a vegetarian meal or as a side dish. The combination of earthy portobello mushrooms, flavorful spinach, and tangy parmesan cheese creates a dish that is sure to impress your family and friends.

History

This recipe is a modern twist on traditional stuffed mushroom recipes. Portobello mushrooms have long been a favorite ingredient in vegetarian cooking due to their meaty texture and rich flavor. By stuffing them with a mixture of spinach, red pepper, and garlic, this recipe takes the classic stuffed mushroom to a whole new level.

Ingredients

4 large portobello mushrooms (about 1 lb or 454 g), cleaned
0.25 cup of Kraft™ Light Zesty Italian Reduced fat dressing, divided
0.25 cup of chopped red pepper
2 cloves of garlic, minced
2 bags (10 oz or 283 g each) of fresh spinach
0.25 cup of Kraft™ 100% Grated parmesan cheese

How to prepare

Preheat the oven to 375°F (191°C).
Twist or cut off the stems from the mushrooms.
Chop the stems and set them aside.
Use a spoon or a sharp knife to scrape out the gills from the mushroom caps and discard the gills.
Brush 1 tbsp of the dressing onto the rounded sides of the mushroom caps.
Place the mushroom caps, rounded sides down, in a foil-lined 15x10x1 inch baking pan.
Heat the remaining 3 tbsp of dressing in a Dutch oven over medium-high heat.
Add the mushroom stems, red pepper, and garlic to the Dutch oven and cook and stir for 2 minutes.
Add the spinach to the Dutch oven.
Reduce the heat to medium-low, cover, and simmer for 4 minutes or until the spinach is wilted, stirring after 2 minutes.
Spoon the mixture evenly over the mushroom caps and sprinkle with cheese.
Bake for 18 to 20 minutes or until the mushrooms are tender.

Variations

Add cooked quinoa or brown rice to the spinach mixture for added texture and protein.
Top the stuffed mushrooms with breadcrumbs or crushed nuts for a crunchy topping.
Use different types of cheese, such as feta or mozzarella, in place of the parmesan cheese.

Cooking Tips & Tricks

Make sure to clean the portobello mushrooms thoroughly before using them in this recipe. Use a damp paper towel to wipe off any dirt or debris.

- Be careful not to overcook the mushrooms, as they can become mushy and lose their texture.

- Feel free to customize this recipe by adding your favorite herbs or spices to the spinach mixture.

Serving Suggestions

Serve these Spinach-stuffed Portobello Mushrooms as a main dish with a side salad or as a side dish alongside grilled chicken or fish.

Cooking Techniques

Make sure to preheat the oven before baking the stuffed mushrooms to ensure even cooking.

- Covering the Dutch oven while cooking the spinach helps to wilt it quickly and evenly.

Ingredient Substitutions

Use balsamic vinaigrette or another type of salad dressing in place of the Italian dressing.

- Substitute kale or Swiss chard for the spinach in this recipe.

Make Ahead Tips

You can prepare the spinach mixture ahead of time and store it in an airtight container in the refrigerator for up to 2 days before assembling and baking the stuffed mushrooms.

Presentation Ideas

Garnish the stuffed mushrooms with fresh herbs like parsley or basil before serving for a pop of color and flavor.

Pairing Recommendations

Pair these Spinach-stuffed Portobello Mushrooms with a light and crisp white wine like Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Spinach-stuffed Portobello Mushrooms contains approximately 150 calories.

Carbohydrates

Each serving of Spinach-stuffed Portobello Mushrooms contains approximately 10 grams of carbohydrates.

Fats

Each serving of Spinach-stuffed Portobello Mushrooms contains approximately 6 grams of fat.

Proteins

Each serving of Spinach-stuffed Portobello Mushrooms contains approximately 8 grams of protein.

Vitamins and minerals

Spinach is a rich source of vitamins A, C, and K, as well as minerals like iron and calcium. Portobello mushrooms are also a good source of B vitamins and minerals like potassium and selenium.

Alergens

This recipe contains dairy (parmesan cheese) and may not be suitable for those with dairy allergies.

Summary

Spinach-stuffed Portobello Mushrooms are a nutritious and delicious dish that is low in carbohydrates and calories, but high in protein and vitamins.

Summary

Spinach-stuffed Portobello Mushrooms are a flavorful and nutritious dish that is perfect for a vegetarian meal or as a side dish. With a combination of earthy mushrooms, savory spinach, and tangy parmesan cheese, this recipe is sure to become a new favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was browsing through an old cookbook that I had found tucked away in the back of a dusty old bookshelf. As I flipped through the pages, my eyes landed on a recipe that caught my attention - Spinach-stuffed Portobello Mushrooms.

I had always loved cooking, and trying out new recipes was one of my favorite pastimes. The combination of spinach and mushrooms intrigued me, and I knew I had to give it a try. I gathered the ingredients, including fresh Portobello mushrooms, spinach, garlic, breadcrumbs, and Parmesan cheese. As I chopped and sautéed, the aroma of garlic and spinach filled my kitchen, making me even more excited to taste the final dish.

Once the mushrooms were stuffed and baked to perfection, I took my first bite and was blown away by the flavors. The earthiness of the mushrooms paired perfectly with the savory spinach and cheesy breadcrumbs. It was a dish that was both comforting and elegant, and I knew it would become a staple in my recipe collection.

I couldn't wait to share this newfound recipe with my family and friends. I hosted a dinner party that weekend and served the Spinach-stuffed Portobello Mushrooms as the main course. The dish was a hit, with everyone asking for the recipe. I was thrilled to pass on my newfound culinary discovery and see others enjoy it as much as I did.

Over the years, I continued to make the Spinach-stuffed Portobello Mushrooms for special occasions and gatherings. It became a signature dish of mine, and I was known among my loved ones for my delicious stuffed mushrooms. I even entered a cooking competition once and won first place with this recipe, solidifying its place as one of my all-time favorites.

As I look back on that fateful day when I first discovered the recipe, I am grateful for the joy and satisfaction that cooking has brought me over the years. Each time I make the Spinach-stuffed Portobello Mushrooms, I am reminded of the power of food to bring people together and create lasting memories.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will enjoy making it as much as I have. Remember to savor each bite and share it with those you love. And who knows, maybe one day you'll create your own culinary masterpiece that will become a cherished family recipe for generations to come. Cooking is a gift that keeps on giving, and I am so grateful to have shared this passion with you. Happy cooking, my dear!