Stuffed Portabella - Spinach Tomato Onion Parmesan and Swiss
Prep time
Cook time
Total time
Recipe type: Gluten Free, Vegetarian, Low Fat
Serves: 3 or 4
  • 3 or 4 large portabella mushrooms
  • 1 sweet onion (diced small)
  • 1- 5 or 6 ounce package of fresh baby spinach
  • 1 large tomato or 4 small tomatoes, diced small (can use 1 can of drained diced tomatoes instead)
  • ½ cup of shredded parmesan cheese or italian blend
  • 1 slice of swiss cheese per mushroom
  • 1 Tbsp olive oil
  • ½ tsp each salt and pepper
  1. Read recipe all the way through before starting, it'll save time.
  2. Preheat oven to 400.
  3. While the mushroom is prepping, you can get all the sauteed veggies going.
  5. Scrape gills from mushroom caps, place on a foil lined cookie sheet and bake gill side up for 10 minutes. After removing from oven, soak up the water with a paper towel and set aside. Keep oven on.
  6. SAUTE:
  7. Heat olive oil and add everything except the mushroom and the cheese. Saute on medium for about 10 minutes. The onions should be translucent and the spinach nice and wilty. If there is too much liquid from the tomatoes, just continue sauteing enough to cook off the liquid.
  9. The mushroom prep and the saute should be done roughly around the same time.
  10. Put an equal amount of parmesan in each mushroom.
  11. Top parmesan with veggie mixture.
  12. Top veggie mixture with a slice of swiss.
  13. Bake for 18-20 minutes.
  14. Done and Yum!
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