Ingredients
- 4 small Portobello mushrooms stem removed, (find smaller size if available)
- 2 tsp Extra-virgin olive oil
- 4 cloves Garlic minced
- 2 tbsp Shallot minced
- 8 oz Baby spinach
- 2 tbsp Parmesan cheese grated
Instructions
- Preheat oven to 375°F.
- Heat a saucepan over medium heat. Once hot, add the oil. Saute the garlic and shallot until golden brown. Add in the spinach, sauté until wilted. Then remove from the heat. Stir in parmesan and season with salt and pepper to taste.
- Spoon the filling into the mushrooms. Arrange the stuffed mushrooms on a foil-lined baking sheet.
- Bake until the mushroom caps are tender (approximately 20 minutes). Remove from the oven and serve immediately.
Nutrition
Calories: 77kcal | Carbohydrates: 8g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 67mg | Potassium: 562mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2943IU | Vitamin C: 8mg | Calcium: 105mg | Iron: 1mg
Stuffed Baby Portabello
Ingredients
- 4 small Portobello mushrooms stem removed, (find smaller size if available)
- 2 tsp Extra-virgin olive oil
- 4 cloves Garlic minced
- 2 tbsp Shallot minced
- 8 oz Baby spinach
- 2 tbsp Parmesan cheese grated
Instructions
- Preheat oven to 375°F.
- Heat a saucepan over medium heat. Once hot, add the oil. Saute the garlic and shallot until golden brown. Add in the spinach, sauté until wilted. Then remove from the heat. Stir in parmesan and season with salt and pepper to taste.
- Spoon the filling into the mushrooms. Arrange the stuffed mushrooms on a foil-lined baking sheet.
- Bake until the mushroom caps are tender (approximately 20 minutes). Remove from the oven and serve immediately.
Nutrition
Calories: 77kcalCarbohydrates: 8gProtein: 5gFat: 3gSaturated Fat: 2gTrans Fat: 1gCholesterol: 9mgSodium: 67mgPotassium: 562mgFiber: 2gSugar: 5gVitamin A: 2943IUVitamin C: 8mgCalcium: 105mgIron: 1mg
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