Spinach and Parmesan Stuffed Portobello Mushrooms

Like a pizza, with a mushroom crust

Yield:
4 stuffed mushrooms
Category:
Pasta
Cuisine:
Italian

INGREDIENTS:

  • 4 portobello mushrooms, stems and gills removed
  • 1/4 large onion, finely chopped
  • 1/2 cup tomato sauce
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon minced garlic
  • 1/2 cup breadcrumbs, or panko
  • 1 cup finely chopped fresh spinach
  • 2 tablespoons chopped sun-dried tomatoes
  • 2 tablespoons butter or grape seed oil
  • 6 Kalamata olives, chopped
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup mozzarella or other melting cheese, grated
  • salt and pepper to taste

DIRECTIONS:

  1. Place mushrooms gill side up on an oiled rimmed baking sheet. sprinkle with salt and pepper. Roast for 5 to 10 minutes at 400 degrees F.
  2. Put the Onions, garlic and a tablespoon of butter in a skillet and cook until onions are translucent.
  3. Add the spinach, sun-dried tomatoes, and olives to the skillet with another tablespoon of butter. cook until the spinach wilts.
  4. Transfer skillet contents to a mixing bowl, stir in bread crumbs, tomato sauce and parmesan cheese.
  5. Stuff mushrooms with the mixture and top with the mozzarella cheese.
    Bake in the oven at 400 degrees F. for 10 to 15 minutes. Serve with a salad.

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