Warm spinach stuffed portobello mushrooms

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A warm salad is always a special treat and often a bit more filling than the cold salads. Fresh spinach, just wilted in oil with garlic has such a pretty emerald green color and tastes delicious.

Warm spinach stuffed portabello mushrooms

Serving Size: 2

Ingredients:

  • 2 portobello mushrooms
  • 100 grams fresh spinach, washed
  • 2 spring onions, cut in small circles
  • 1 clove garlic, minced
  • 1 Tbs. olive oil
  • black olives, sliced in small circles
  • soy cheese
  • oil and balsamic vinegar dressing

Warm spinach stuffed portabello mushrooms

Directions:

  1. Remove the stem from the mushroom
  2. Heat 1 tablespoon of olive oil in a frying pan.
  3. Add the spring onions and garlic and saute.
  4. Add the spinach and cook until just wilted (it will only take a minute or two).
  5. Add the black olive pieces and mix together.
  6. Preheat the oven to 400 (F).
  7. Place a generous amount of the wilted spinach in each of the mushroom cups.
  8. Place the mushrooms on an oiled baking sheet.
  9. Grate a small amount of soy cheese on the top of each mushroom.
  10. Place in the oven for 1-15 minutes to melt the cheese and warm the mushroom.
  11. Serve warm on a bed of lettuce with a nice oil and balsamic vinegar dressing.

3 Responses to “Warm spinach stuffed portobello mushrooms”

  1. Wheeler's says:

    I looove portabello mushrooms! Looks delicious.

  2. Great recipe! I love stuffed portabella mushrooms. They are by far my favourite mushrooms, they are just so versatile and good for you. One medium size portabella is a good source of Riboflavin, Niacin, Copper, Pantothenic Acid and Selenium. They also have more potassium than a banana! Amazing!

  3. Mansi says:

    All your photos are just amazing! I have a food blog myself, ad I’m glad to have found yours! these stuffed mushrooms look relly delicious!

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