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.
Nom nom nom.
- 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
- 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.
- STUFF MUSHROOMS:
- The mushroom prep and the saute should be done roughly around the same time.
- Put an equal amount of parmesan in each mushroom.
- Top parmesan with veggie mixture.
- Top veggie mixture with a slice of swiss.
- Bake for 18-20 minutes.
- Done and Yum!