Tomato-Spinach Stuffed Portobellos ~ #Recipe

Since going on the Shaklee180 plan, I’ve been much better about eating my vegetables. Last night I had some portobello mushroom gaps that I definitely wanted to create with something delicious for dinner. Stuffed portobellos is a dinner I actually cook up often.

Since I’ve been using spinach in my shakes daily, I had an over abundance of it in my fridge. Why not make vegetable stuff portobellos? With inspiration from an old recipe I found in my cupboard, check out what I came up with!

Ingredients

2-4 large portobello mushroom caps (depends on sizing)
1/2 cup of chopped tomatoes (I usually just use grape)
1 cup of raw baby spinach
2 garlic cloves either crushed or minced
1/4 cup of shredded low-fat part-skim mozzarella cheese
1 teaspoon olive oil
2 tablespoons fresh lemon juice
fresh rosemary (1/2 to 1 teaspoon, less if dried seasoning)
pinch of ground black pepper

Stuffed Portobellos Directions

First preheat your oven to 350 degrees. With a little bit of oil (preferably olive oil, but don’t use the teaspoon you’ll need later), place the spinach, tomatoes, and garlic in a skillet over medium heat on your stove top. You want to cook that a bit for a few minutes or until the spinach is somewhat cooked. Then place the mixture in a bowl. Mix in the mozzarella, lemon juice, black pepper, and rosemary. Set aside for the moment.

Then cut out the stems of your portobello caps. Use a utensil to spoon out and discard the “gills” of the mushroom. Then your mushroom will look like a little cup or bowl to hold the stuffing.

Squirt a little bit of lemon juice inside the portobello. Then spoon the spinach mixture into each mushroom cap. Since I had bought super large caps, I only baked two. Place on a baking sheet with either aluminum foil on top or use with cooking spray. Place in the oven and bake for roughly 20 minutes.

The portobellos will usually bake by 15 minutes, but the extra 5 minutes will give more time for the cheese to melt into the spinach mixture. You can go beyond the 20 minutes if you wish, but please make sure to remove the mushrooms once the cheese starts to golden.

Take the mushrooms out of the oven, and you can serve them hot! I sometimes like to add just another little squirt of lemon juice on top again for flavor. It’s all in preference. Serve and enjoy!