Stuffed Portabella Mushrooms with Spinach

Stuffed Portabella

Stuffed Portabella Mushrooms with Spinach

Stuffed Portabella Mushrooms with Spinach.

Perfect for Memorial Day! This recipe for stuffed portabella mushrooms with spinach truly expands your taste to the enjoyment of that wonderful fifth flavor, “Umami”!  By far this fifth flavor is an awakening for your taste buds. Just pure satisfaction in my book.  My very best and oldest friend Heidi came in to visit from Arizona.  We do get together a few times a year, however this is the first time in a long time we were able to cook and spend an evening reminiscing about old times.  Nothing like enjoying that kind of happy in the kitchen.  Fortunately she enjoys healthy cooking, and she has a sophisticated palette!  We decided a healthy stuffed portabella mushroom would fit the bill for our entrée.  Let’s accompany that with a roasted butternut squash brushed with coconut oil with freshly ground peppercorns and pink Himalayan sea salt.

We decided to bring out that Umami flavor by lightly browning the bottom of the portabellas.  We did the same thing with the chopped mushroom stems and pieces.  If you initially cook your mushrooms in a dry non-stick pan, the liquid cooks off and you get this wonderful golden brown color on the mushroom.  Now add a little grass fed butter. And wa la!  This brings out that Umami flavor that makes this flavorful morsel irresistable.  I promise we did not skimp on taste with this simple anti cancer food recipe.  This is a nutrient packed entree filled with protein, fiber, B & C vitamins, and more.  I hope you enjoy it as much as we did.

Stuffed Portabella Mushrooms with Spinach
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Stuffed portabella mushrooms with spinach, sun-dried tomatoes, toasted pinenuts, sweet onion, shaved fennel, feta, and topped with truffle salt. Healthy, vegetarian, and totally delicious.
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Stuffed Portabella Mushrooms with Spinach
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Stuffed portabella mushrooms with spinach, sun-dried tomatoes, toasted pinenuts, sweet onion, shaved fennel, feta, and topped with truffle salt. Healthy, vegetarian, and totally delicious.
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 325 degrees.
  2. Clean and lightly rinse the portabella mushrooms. Using a grapefruit spoon carefully scrape out the stems and darker meat of the mushrooms. Chop and set aside.
  3. Heat a non-stick saute pan on medium heat. Add the portabella mushrooms and cook for 6 minutes or until the bottom of the mushroom is lightly golden. Remove and set on a parchment lined cookie sheet. Brush lightly with 1 teaspoon of the melted butter. Set aside.
  4. Heat the same non-stick pan to a medium heat you browned the portabellas in. Add the chopped stems and pieces. Cook for 5 minutes. Toss and continue to cook another 5 minutes until the mushroom pieces are golden brown. ( You are extracting the excess liquid so the flavor from the mushrooms is brought out the most). Add the remaining 2 teaspoons of butter and toss.
  5. Meanwhile, heat a large saute pan add the olive oil. Add the onion and shaved fennel. Cook over medium heat for 5 minutes or until translucent. Add the sun-dried tomatoes, and the baby spinach. Saute another 5 minutes or until the spinach is wilted, yet brightly colored. Add the chopped mushroom pieces. Toss. Add the fennel seed, thyme, pine nuts, peppercorns, and sea salt. Mix well.
  6. Stuff each portabella with the onion and spinach mixture. Top with crumbled feta cheese. Lightly sprinkle the truffle salt on top of each mushroom. Bon appetit!
  7. Bake for 20 minutes or until mushroom is lightly golden. Serve.
Recipe Notes

Nutrition Facts
Stuffed Portabella Mushrooms with Spinach
Amount Per Serving
Calories 221 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 18mg 6%
Sodium 400mg 17%
Potassium 487mg 14%
Total Carbohydrates 17g 6%
Dietary Fiber 6g 24%
Sugars 6g
Protein 8g 16%
Vitamin A 133%
Vitamin C 32%
Calcium 14%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Serve with a side of roasted butternut squash brushed with coconut oil, fresh ground pepper and sea salt!

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