Super indulgent but packed full of veg so you can still feel virtuous after the past week’s feasting! Make Spinach Stuffed Portobello Mushrooms today for an easy lunch or dinner… #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #getahead #festive #celebrate #spinach #stuffedmushrooms
Spinach Stuffed Portobello Mushrooms
4 tsp olive oil
5 Portobello mushrooms with stems
salt and pepper
2 tbsp balsamic vinegar
4 garlic cloves, crushed
1 small onion, chopped
500g (about 3 cups) spinach, cooked
2-4 pieces artichoke, tinned or bottled, roughly chopped
2 pork or chicken sausages, cooked and casings removed
1 red pepper, chopped
2 tsp fresh herbs like thyme
⅓ cup breadcrumbs
½ cup chicken or vegetable broth
½ cup mozzarella cheese, grated
1 Preheat the oven to 180°C.
2 Pour 2 tsp olive oil into a non-stick skillet and set heat on medium-high. Place mushrooms into pan and cook on one side for 3 minutes, flip over and cook on the other side for 3 more minutes. Add salt and pepper to taste.
3 Pour balsamic vinegar over the mushrooms and reduce down to half. Remove the mushrooms from the pan and reserve.
4 Add chopped garlic and onion to pan with remaining 2 tsp olive oil. Fry until onions are translucent.
5 Add spinach, artichokes, cooked pork or chicken sausage and red peppers to pan. Heat until hot. Add breadcrumbs, broth and cheese. Mix together, then season well with salt and pepper.
6 Place mushroom caps onto a foil-lined sheet pan, top-side down. Divide the spinach mixture between the mushrooms. Pack it down slightly in a mound onto each mushroom. Bake in the preheated oven for 15-20 minutes, until brown.