I love mushrooms. It’s pretty much guaranteed that if a recipe has mushrooms in it, I’m going to need it. Only recently have I discovered the wonder of large portobello caps.
Portobello caps are delicious and incredibly versatile. Here’s just one easy, and yummy, way I’ve been enjoying them.
This is very filling, and quick enough to be a satisfying lunch or light dinner.
Twice Baked Portobello Mushrooms
- Portobello Caps
- Portobello Stems (or another cap to dice up)
- Spinach (Kale, or both!)
- Tomato, dice & remove seeds
- Minced Garlic
- Salt & Pepper, to taste
- 1/4 cup Olive Oil
- 2 tsp Italian Seasoning (or fresh herbs)
- Prehead the oven to 350 degrees F.
- Wash and pat dry your mushroom caps. Remove and dice the stem.
- Mix olive oil with seasoning and brush the cap with this mixture. Toss the diced stem with the remaining mixture.
- Bake the cap (with the bottom up), and mushroom pieces for 12 minutes at 350 degrees F.
- Heat a small pan with a bit of olive oil (or add bacon grease for a bit of flavoring). Toss in your tomato, onion, spinach, garlic, feta, and season with salt & pepper to taste.
- Remove the mushroom pan from the oven and scoop out the diced pieces. Toss them with the stuffing mixture and place on top of your cap/s.
- Return to the oven for 20 minutes.
- Remove, let cool slightly and enjoy!