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About the Recipe
If you’re looking for a meatless main dish this summer, you’ve got to try these Spinach Stuffed Portobellos. They’re super easy, a little like lasagna without all the noods, and light enough to not weigh you down during the summer heat. I absolutely love recipes like this that are equal parts vegetable and cheesy goodness. It’s like the best of both worlds!
Ingredients
1.5 - 2 lb. fresh spinach
1/2 cup cottage cheese
1/2 cup shredded mozzarella
1 large egg
2 oz. feta
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp freshly cracked black pepper
1/8 tsp crushed red pepper
4 large portobello mushrooms
1 Tbsp extra virgin olive oil
1/2 cup marinara sauce (optional)
Preparation
Preheat the oven to 400ºF. Wash the fresh spinach, cut the ends and steam for 5 mins. Squeeze out as much water as possible.
Place the squeezed spinach in a bowl and add the cottage cheese, mozzarella, feta, egg, garlic powder, salt, pepper, and crushed red pepper. Stir until everything is evenly combined.
Wash any dirt or debris from the portobello mushrooms. Remove the stems. Brush extra virgin olive oil over the mushroom caps and season with a pinch of salt. Place the mushrooms, gill sides up, on a baking sheet. Divide the spinach and cheese filling between the four mushrooms, mounding it inside the caps.
Bake the stuffed portobellos in the preheated oven for 25 minutes or until the cheese mixture on top is lightly browned. Mushrooms contain a lot of water, so don't be alarmed to see liquid seeping from the mushrooms.
Serve each spinach stuffed portobello drizzled with 2 Tbsp marinara sauce, if desired.