Stuffed Portabella – Spinach Tomato Onion Parmesan and Swiss
I’ve made other portabella mushroom variations before like my Ricotta and Spinach one and my Portabella Pizzas but this is my latest variation and it’s awesome! I made them recently for a family that I care for. They actually made the suggestions, I went with it and they were a hit. So I decided to make them for the hubby and I.
Spider (our boy kitty) missed me being in the kitchen. Anytime I cook, he is either sitting right next to me or stretching out on my leg like I was his human scratching post. So cute.
I love stuffed portabellas for many reasons. They are super easy, a filling low fat vegetarian meal, gluten free, super versatile and really quick to make. You saute everything except the mushrooms in one pan then stuff the ‘shrooms and bake for 20 minutes.
The secret to not having a big watery mushroom mess is pre=baking the water out of the mushrooms while you are sauteing the veggies.
To prep your mushrooms just pre-heat the oven to 400, rinse mushrooms lightly but don’t soak them, remove the gills with a spoon from the mushroom caps, place on a foil covered cookie sheet and bake for 10 minutes. When you take them out, soak up the water that was drawn out with a paper towel. You’ll notice that have flattened out a bit from the water being baked out.
Prep mushroom while sauteing veggies, stuff mushrooms, cover with cheese and bake at 400 for 18 – 20 minutes or until the cheese starts to bubble and brown.
Nom nom nom.
Stuffed Portabella - Spinach Tomato Onion Parmesan and Swiss
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
Read recipe all the way through before starting, it'll save time.
Preheat oven to 400.
While the mushroom is prepping, you can get all the sauteed veggies going.
TO PREP MUSHROOM:
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.
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.
The mushroom prep and the saute should be done roughly around the same time.
I wanted to make a new recipe to share so I opened the fridge, stood there and starred. I always have portabella mushrooms on hand because I don’t eat bread and use them as the base for pizza’s or tostada’s frequently. I still had some of my organic veggie stash that I stock up on every weekend so what to make, what to make. Oh look, there is some ricotta cheese. Delicious is born!
These are really quick to make. Gluten free and great option for meatless meals. Your family will think you went to cooking school or something because these are that good!
Ingredients (I always use organic when available):
2 portabella mushrooms
1/2 cup ricotta cheese
4 slices mozzarella cheese
1/2 onion (diced)
1/2 red pepper (diced)
2 handfuls of fresh spinach
A dash of salt and pepper
Makes 2 servings
Preheat oven to 400. Scoop the stem and dark gills from the underside of the mushrooms. Brush the cap of the mushrooms with olive oil.
Preheat a skillet with a drizzle of olive oil. Add diced onions, diced red pepper and 2 handfuls of fresh spinach. Add a dash of salt and pepper and saute until the spinach leaves have wilted.
Spread half of the ricotta into each mushroom cap. Top ricotta with the onion/red pepper/spinach mixture. Finish off with the 2 mozzarella slices on each mushroom.
Occasionally there is a misconception about folks who watch what they eat. That we don’t want or crave delicious food. I’m no fool, I want pizza!
For example, this weekend my friend ate a frozen pizza, the WHOLE pizza actually. Of course in my head all I could think about was how bad I wanted pizza.
By tweaking the recipe a bit, I get to enjoy pizza and therefore I don’t obsess about it. It’s when I deny myself that I have a harder time harnessing the willpower and could potentially make a bad decision. So since I don’t like to say no to myself very often, I created a delicious healthy alternative. When I want pizza, I make pizza.
toppings of your choice (I used black olives & piquante peppadew peppers)
Preheat oven to 400. While oven is preheating gently wipe mushroom cap with a damp paper towel. You don’t want to put it under the faucet to wash as mushrooms absorb a lot of water. Next, using the edge of a spoon or a grapefruit spoon, scrape the gills and stem from the underside of the mushroom. Place mushroom on cookie sheet sprayed with cooking spray or use a non-stick cooking mat and cook for 10 minutes on the middle rack. (What this does is draw the moisture out of the mushroom so that your pizza isn’t a big watery mess.) After 10 minutes, remove the mushroom from the oven and soak up the collected water with a paper towel and brush lightly with olive oil.
Now the fun part. Spread pizza sauce in the cap and spread ½ of the mozzarella on it. Next put whatever toppings you like then cover them with the remainder of the cheese. I put my toppings between the cheese layers because I find it helps keep them nice and cozy in the mushroom cap.
Put your masterpiece back in the oven for 10 – 15 minutes depending on how well done you like your pizza. Once cooked let stand for 2 – 3 minutes if you can wait that long.
While your pizza is cooking, here are some great portabella mushroom facts:
Per the USDA, one portabella mushroom has more potassium than a banana.
When it comes to fresh produce, only mushrooms contain significant amounts of selenium. Selenium plays an important role in the human immune system and the thyroid system.
Mushrooms have significant amounts of three B-complex vitamins: riboflavin, niacin and pantothenicacid. The B vitamins help release energy from the fat, protein, and carbohydrates in food.
Mushrooms are an excellent source of copper, a mineral that the body needs to produce red blood cells and for other functions.