Spinach-Stuffed Portobello Mushrooms
Serves: 4 servings
 
Ingredients
  • 4 teaspoons olive oil, divided (plus a little for sauteing the spinach)
  • 4 portobello mushrooms
  • 1⅓ cup tomato sauce (recipe below)
  • 4 oz fresh mozzarella cheese, sliced
  • 1 (10 ounce) bag spinach
  • 1-2 garlic cloves, minced
  • dried oregano
  • dried basil
  • salt
  • pepper
For tomato sauce:
  • 1 cup red bell pepper, finely diced
  • ½ small onion, finely diced
  • ½ teaspoon red pepper flakes
  • ¼ cup minced garlic
  • 1½ Tablespoons olive oil
  • 1 can/box (28 ounce) crushed tomatoes
  • 1 can/box (28 ounce) diced tomatoes in juice
  • ½ teaspoon dried oregano
  • salt and pepper to taste
Instructions
  1. To clean mushrooms: pop off stem and using a spoon scrape out black gills (best to do this over a sink or trash bag). The using a wet cloth, wipe the mushroom caps clean.
  2. Add 2 teaspoons of olive oil to a nonstick skillet, add 2 mushrooms, cap side down.
  3. Heat for 3-4 minutes, flip and cook additional 3-4 minutes or until tender. Repeat with remaining oil and mushrooms (or use large grill pan to do all four at once).
  4. Remove to a small baking dish. Sprinkle each mushroom with a little salt, pepper and a couple shakes of oregano, basil and red pepper flakes (optional). Top with ¼ of the sauteed spinach, ⅓ cup of tomato sauce and 1 slice of mozzarella cheese.
  5. Place under broiler for 2-3 minutes or until cheese is melted.
For sauteed spinach:
  1. Heat a drizzle of olive oil in a large pot over medium-low heat, add minced garlic and cook for 30 seconds. Add spinach and toss with tongs until starting to wilt, 3-4 minutes. Season with salt, pepper and a squeeze of lemon juice (optional).
For Tomato Sauce:
  1. Add olive oil to skillet over medium heat. Add onion, bell pepper, garlic and red pepper flakes, saute until soft, 4 to 5 minutes.
  2. Add crushed tomatoes, diced tomatoes, dried oregano, sugar and bring to a boil then reduce heat to low and simmer for 10 minutes. Season to taste with salt and pepper. Makes ~7 cups of sauce. Freeze leftover sauce in small portions or cut recipe in half if desired.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/spinach-stuffed-portobello-mushrooms/