Stuffed Portabello Mushrooms Cover22

People often ask me, “Brooke, what’s your favorite thing to cook?” My answer is always, “I love to stuff things!” Whether it’s hot or sweet peppers, tomatoes, chicken, or squash blossoms, there’s a myriad of ways to stuff things and the flavor combinations are endless.

Today we are stuffing some big, meaty, savory Portobellos. They are one of my favorite mushrooms, I like to consider them a vegetarian steak. They are so good, I have even gotten many people to try them and love them when they thought they absolutely hated mushrooms. So, even if you’re a bit skeptical, give these a try, you just may be pleasantly surprised and super satisfied.

 

Here's the Wonderful Recipe!

4 large Portobello Mushrooms

2 Tomatoes-diced & salted

1 Bunch Spinach

1TBSP Ghee Olive or any high heat oil (grapeseed, sunflower)

3 Garlic Cloves

1 tsp Basil

1 tsp Parsley

6 TBSP Grated Manchego, Parmesean, Romano Cheese (your choice)

Salt

Heat oven to 350. Pop out stems and remove gills from Portobellos to make space for your stuffing. In a sauté pan on med-low heat 1 TBSP Ghee and add Garlic, cook for one minute and add Spinach and 1/4 tsp Salt. Cook until wilted, remove from heat. Dice Tomatoes, place in bowl to mix with Salt and Spices. Line Portobellos with Tomatoes and cover in Spinach. Top each one with Cheese.

Thanks for watching!

Ciao for Now!