Mushrooms, spinach, grape tomatoes, and cheese—that’s all you need to make these stuffed portobellos. Hellllooo, does life get any better? You’ll also need oil, salt, and pepper, but we won’t really count those because they’re pantry staples. This is actually an epic weeknight meal just because it requires so few ingredients and is so easy to toss together. And because it’s super delicious!
We had a few extra dollars to spend from our weekly grocery budget of $100, which is always exciting. So naturally, we stood in the middle of Aldi trying to decide what to buy. As luck would have it, the portobello mushrooms were on sale for a whopping 99 cents per 2-pack. Score! We picked up the mushrooms and then thought about what to do with them. La-te-dah (that’s us thinking). For some reason, a caprese-type dish came to mind and this meal was born. Funny how that happens, eh?
I didn’t use traditional caprese ingredients, BUT the idea is the same. Instead of fresh mozzarella, I used freshly grated parmesan along with an Italian cheese blend (mozzarella, provolone, romano, asiago). Nothing fancy—just a package of shredded cheese. And instead of basil, I used fresh spinach. Good swaps, if I do say so myself.
So, funny story for you—I had every intention of drizzling these gorgeous stuffed mushrooms with a balsamic reduction. Really I did. And I got as far as actually reducing the balsamic vinegar. What does that mean? Well, I poured the vinegar in a small pot and let it simmer. I was keeping an eye on it, but then I got distracted with the 18 other things I was doing in the kitchen, and well…I burnt it. Yep, that’s right. It reduced all right—so thick in fact that I could just barely transfer it to a small dish. I kind of salvaged it by stirring in a touch of water, but of course it still tasted a bit burnt. I tell ya! Did I mention I didn’t re-make the reduction because…well, I ran out of balsamic vinegar. Figures.
Even though I wasn’t able to photograph the mushrooms with the balsamic drizzle, I still included the balsamic reduction in the recipe listed below. It pairs too beautifully with these mushrooms not to include it!
While the mushrooms do their thing in the oven, you can quickly wilt the spinach and sauté the tomatoes, which takes no time at all. Once you bring the mushrooms out of the oven, you can stuff them with the spinach and tomatoes and then top ‘em with cheeeeese! My favorite. Once stuffed, all you need to do is bake them for a few minutes, until the cheese melts to ooey gooey perfection. Drizzle on the balsamic reduction (if you were lucky enough not to burn it) and then stuff your face.
You’re welcome. :)
- Extra virgin olive oil
- 7-8 large portobello mushrooms—stems removed
- 16 oz. fresh spinach
- 1 pint grape tomatoes—halved
- Salt + pepper, to taste
- ½ cup freshly grated parmesan
- 1 cup shredded Italian cheese blend (mozzarella, provolone, romano, asiago)
- ½ cup balsamic vinegar
- Preheat the oven to 425 degrees. Line a baking sheet with foil and spray it with non-stick spray.
- Lightly brush some oil on each Portobello cap and sprinkle on some salt and pepper. Place the portobellos grill-side up on the prepared baking sheets. Bake for 20 minutes, or until tender. Remove from oven and carefully drain the liquid out of the mushrooms, if necessary.
- Heat a large sauté pan (with a fitted lid) over medium heat. Add 1 tbsp. water and the spinach. Cover with lid and let steam for 1-2 minutes. Remove the lid and stir the spinach to ensure it’s all wilted. Sprinkle with salt (be generous) and pepper to taste. Transfer the spinach to a bowl.
- In the same pan set over medium heat, add 1 tsp. oil, along with the tomatoes and stir to coat. Cook for 2-3 minutes. Sprinkle with salt and pepper, to taste. Remove from heat.
- Pour the balsamic vinegar in a small pot set over medium-low heat. Let simmer until reduced by about half (this will take about 10-15 minutes). Transfer to a small bowl.
- Stuff each roasted portobello with some spinach and tomatoes. Sprinkle on about 1 tbsp. parmesan and 2 tbsp. Italian cheese blend.
- Return the stuffed portobellos to the oven and bake for 10 minutes, or until the cheese is melted. Serve warm.