Portabello Mushrooms Stuffed with Spinach and Dried Tomatoes

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by: Ana Banana






Some vegetables, especially mushrooms, are prone to shrinking and drying out when they lose water, so if they start to wrinkle, brush them with a little oil.




ingredients

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serves: 4

4 large portabello mushrooms (5-6 inches in diameter)

1/4 cup fine, soft bread crumbs

FILLING:

10 ounces baby spinach leaves, rinsed

Extra virgin olive oil

1/2 cup finely chopped yellow onion

2 teaspoons finely chopped garlic

1 cup finely diced ripe tomato

1/4 cup oil-packed, sun-dried tomatoes, thinly sliced

1/4 cup pitted and coarsely chopped Kalamata olives

Kosher salt

Freshly ground black pepper

Nutrition Facts
Portabello Mushrooms Stuffed with Spinach and Dried Tomatoes

Servings Per Recipe: 4

Amount per Serving

Calories: 103

  • Total Fat: 2.9 g
  •     Saturated Fat: 0.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 195.9 mg
  • Total Carbs: 16.6 g
  •     Dietary Fiber: 4.4 g
  •     Sugars: 4.7 g
  • Protein: 5.8 g
VIEW DETAILED NUTRITION

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preparation

1.  To make the filling: In a large saucepan over high heat, cook the spinach just until wilted, 1 to 2 minutes, stirring frequently. Transfer the spinach to a sieve and drain until cooled. Squeeze out the remaining liquid with your hands, and then roughly chop the spinach. You should have about 1 cup.

2.  2.. Wipe out the saucepan and warm 2 tablespoons of olive oil over medium heat. Add the onion and cook until golden, about 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. Add the diced tomatoes and cook for 1 minute, stirring occasionally. Add the spinach, sun-dried tomatoes, olives, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until all the moisture has evaporated, 1 to 2 minutes, stirring occasionally. Remove the saucepan from the heat.

3.  Remove and discard the mushroom stems. With a teaspoon, carefully scrape out the black gills from the mushroom caps and discard. Generously brush or spray the mushroom caps with oil and season them with 1/4, teaspoon salt. Grill, smooth sides up, over Direct Medium heat until well marked, about 5 minutes. Transfer to a work surface, smooth sides down. Spoon a thin layer of the filling onto the mushrooms, spreading it evenly to the edges.

4.  In a small bowl toss the bread crumbs with 1 tablespoon of oil, and salt and pepper to taste. Sprinkle each stuffed mushroom evenly with a thin layer of crumbs. Grill the mushrooms, smooth sides down, over Direct Medium heat until the crumbs are browned and the mushrooms are tender, 5 to 10 minutes more. Serve warm.

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