I love these stuffed portobello mushrooms – they are delicious and so pretty. They can work well as an appetizer when you host, or just serve them as a tasty side dish, as I did tonight.
Stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don’t wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking or broiling, broil or bake briefly, just until topping is browned. Baking too long will result in mushy mushrooms that have released their liquid into your filling. If that happens, the only thing you can do is to carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.
- 4 Portobello mushroom caps, stems removed, wiped clean
- Olive oil cooking spray
- 1 teaspoon kosher salt, divided
- ¼ teaspoon black pepper, divided
- 10oz frozen chopped spinach
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped (6oz)
- 1 tablespoon minced garlic
- ¼ cup grated Parmesan
- Preheat broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
- Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with ½ teaspoon kosher salt and ⅛ teaspoon black pepper. Broil 5 minutes on each side, or until just tender.
- Meanwhile, defrost spinach in the microwave according to the directions on the package (my package said to cut a small slit in the wrapper, place on a microwave-safe plate and microwave for 4-6 minutes). Place in a colander to drain. When cool enough to handle, press on the cooked spinach with your hands and extract as much water as possible out of it. Repeat this until you’re sure you can no longer extract more water.
You can find complete recipes of this Spinach Stuffed Portobello Mushrooms in healthyrecipesblogs.com