Spinach Stuffed Portobello

These spinach stuffed portobello is a another simple appetizer dish. It consists of my favourite ingredients – spinach, cheese and baby portobello mushrooms. Aren’t they cute?

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They are perfect when you want to go low-carb and/or meatless. Well hopefully one won’t miss meat that much, since portobello mushrooms are known to be rather “meaty” ;)

Portobello Stuffed Spinach Recipe Portobello Stuffed Spinach Recipe Frozen Chopped Spinach Frozen Chopped Spinach Portobello Stuffed Spinach Recipe Portobello Stuffed Spinach Recipe Portobello Stuffed Spinach Recipe Portobello Stuffed Spinach Recipe Portobello Stuffed Spinach Recipe Portobello Stuffed Spinach Recipe
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I made this dish because I have only just discovered (yes slow!) the convenience of frozen spinach (scroll through gallery above to see photos), and trying out various ways to cook it. It’s quite handy to keep a packet or two in the freezer! Both whole leaf and chopped ones can be used, though for this recipe I prefer using chopped spinach. You can by all means use fresh spinach too!

Portobello Stuffed Spinach Recipe

Spinach Stuffed Portobello Recipe

Both whole leaf and chopped frozen spinach can be used for this recipe. You can by all means use fresh spinach too – blanch spinach leaves in a pot of boiling water for 30 seconds, drained and excess water squeezed.

If you love more cheese, you can sprinkle some more shredded cheese atop the spinach stuffing to bake.

Ingredients:

  • 200 grams (about 12 caps) baby portobello mushrooms stems discarded & caps cleaned with a damp cloth
  • 300 grams frozen chopped spinach
  • 3/4 tsp garlic powder or 1 tsp minced garlic
  • 35 grams shredded cheese mozzarella and/or cheddar
  • 1/4 tsp salt
  • freshly cracked black pepper to taste
  • olive oil for brushing mushroom caps; or, use cooking spray

Directions:

  1. Thaw frozen spinach in the microwave on medium, for about 3 minutes (varies according to your microwave; stir through halfway for even cooking). The spinach need not be warmed; just thawing it (still cold) will suffice.
  2. Squeeze out excess water from thawed spinach either by wringing them in your hand, or using two spoons to squeeze out the water. Add drained spinach to a large mixing bowl. Combine with garlic powder, cheese, salt and black pepper.
  3. Brush olive oil evenly over mushroom caps. Rest mushrooms caps face down on a baking tray lined with baking paper. Divide and spoon the spinach mixture equally among the caps.
  4. Bake at 200°C (392°F) for 15 minutes, or until the mushrooms are tender.