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Spinach-Stuffed Portobello Mushrooms

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 teaspoons olive oil divided (plus a little for sauteing the spinach)
  • 4 portobello mushrooms
  • 1 1/3 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
  • 1/2 small onion finely diced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup minced garlic
  • 1 1/2 Tablespoons olive oil
  • 1 can/box 28 ounce crushed tomatoes
  • 1 can/box 28 ounce diced tomatoes in juice
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste

Method
 

  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 1/4 of the sauteed spinach, 1/3 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.