Stuffed Portobello Mushrooms

Portabello Stuffed Mushrooms


Sometimes I just want a quick and easy dinner. Something that’s tasty and hassle free–which is especially clutch on week days.

Stuffed Mushrooms to the rescue!

We have done several variations on this dish (depending on what our fridge yields that day).  And that’s what is so great about stuffed mushrooms–anything goes! I have also been known to make “pizzas” with them by using the caps as “pizza dough”.

So Easy. So Versatile. So Delicious.

And that dear friends, is another Nguyen-Win Situation!


Portobello Stuffed Mushrooms
Serves 2


2 Portobello Mushrooms, with stems removed
¾ Cup Cooked, Chopped Spinach (if frozen, thawed and drained)
2 Tablespoons Diced Sundried Tomatoes
¼ Cup Crumbled Feta Cheese
6 Slices Genoa Salami
1 Tablespoon Garlic, minced
1 Shallot, diced finely
½ Teaspoon Dried Thyme
¼ Teaspoon Red Chili Flakes
1 Tablespoon Parmesan Cheese
Olive Oil

Preheat oven to 400 Degrees.

Drizzle Portobello mushrooms with olive oil. Season with salt and pepper. In an oven proof grill pan, lightly grill the caps of the Portobello mushrooms for 1-2 minutes on each side. Remove grill pan from heat.

In a large skillet, heat olive oil. Add garlic, shallots and cook for 1-2 minutes. Add sundried tomatoes, thyme, and chili flakes. Sauté for an additional minute. Remove from heat and mix with feta cheese.

With the tops down, place 3 pieces of salami on each mushroom cap. Split the spinach filling between the two caps and sprinkle with the parmesan cheese. Drizzle stuffed mushrooms with olive oil. Transfer to oven and bake for 7-8 minutes—turning the oven on broil to brown the cheese for the last minute.

Serve warm with couscous or salad.


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