I love, love, love stuffed mushrooms! Mushrooms are a great meat substitute due to their rich texture and savory taste. Unlike mushrooms stuffed with sausage though, these mushrooms are light and relatively healthy. I won’t claim they’re the best way to get your vegetables since the spinach is combined with dairy, but veggies are always better to eat than sausage!
Turn on oven to 350F.
Heat olive oil and garlic on medium low until garlic begins to sizzle and toast. While waiting, dice mozzarella into small cubes.
When garlic is lightly browned and sizzling, add the spinach. Regular stirring allows spinach to cook evenly. Once cooked, add the mozzarella cubes and turn heat to low. Mozzarella should lightly melt, but not liquify.
When mozzarella is completely softened and mixed into the spinach, fill each cap with the mixture. Make sure you ovetop the mushrooms as the spinach mixture will settle slightly while cooking.
When all the mushrooms are filled, place on baking sheet and bake for 10 minutes. I chose to line mine with aluminum foil because the mushrooms will release water during cooking. I sprayed lightly with olive oil to allow easy removal of the mushrooms.
10 small Portobello mushrooms, stems removed (baby bellas)
9 ounce(s) spinach, (1 large bag), washed
1 garlic clove
4 ounce(s) mozzarella cheese, a ball of mozzarella works best, not shredded
1 tablespoon(s) olive oil, extra virgin
Nutrition Facts (per serving)
Total Fat (g) 8.01
Saturated Fat (g) 3.41
Cholesterol (mg) 18
Sodium (mg) 128
Total Carbohydrates (g) 6.27
I really tried to make sure there was some cheese on the tops of the caps to brown nicely. This also helped to make sure the spinach didn’t burn.
Remember, the mushrooms will release water. Don’t be surprised by the liquid under them when you remove from the oven.
Last, these make a great side dish or a party dish. Eat up and enjoy!