These Spinach Stuffed Portobellos are a great option for the main summer dish that doesn’t require meat. These are a bit like lasagna but without all the fuss. They are also light enough to keep you cool in the summer heat. These recipes are equal parts veggie and cheesy goodness, which I love. It’s the best of both!
HOW TO GET THE BEST PRICE FROM PORTOBELLOS
Aldi sells portobello mushrooms at $1.99 per pack for two. You don’t have to be near Aldi to get your portobello caps. Portobello caps can be sold either in packages or loosely priced per pound. You should compare the prices per pound if your store sells them both. Pre-packed caps are often available at Kroger for $3.99 per pack, while loose portobello caps can be purchased for $5.99 per pound. Considering that pre-packaged mushrooms weigh 8 ounces, the loose caps seem more expensive. They cost $7.98 per pound and come in a package of 8oz. So look closely. 🙂
CAN I SUBSTITUTE THE COTTAGE CHEESE?
You can substitute cottage cheese with ricotta if you don’t like cottage cheese. You should be aware that cottage cheese is more expensive than ricotta. Cottage cheese was the cheaper option as I already had to use portobellos and Feta.
SPINACH STUFFED PORTOBELLOS VIDEO
Spinach Stuffed Portobellos
HOW MUCH DOES IT SERVE?
Portobello mushrooms vary quite a bit in size. The recipe makes approximately 1/2 cup of the filling for each portobello. One portobello mushroom per person may be sufficient if they are large. You may be able to fill more caps with smaller mushrooms and serve two people.
SPINACH STUFFED PORTOBELLOS: WHAT TO SERVE
My meal was simple: Homemade Garlic Bread, mixed greens lightly tossed in Italian dressing and Homemade Garlic Bread. They would also go well with a pasta salad side dish, such as my Italian Orzo Salad, Tomato Mozzarella Salad, or a grilled vegetable pasta.
SPINACH STUFFED PORTOBELLO MUSHROOMS
Spinach Stuffed Portobellos combines three kinds of cheese, spinach and hearty portobello mushroom for an easy, meat-free main course.
Prep time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
- 1/2 lb. frozen spinach ($0.65)
- 1/2 cup cottage cheese ($0.27)
- 1/2 cup shredded mozzarella ($0.42)
- 1 large egg ($0.23)
- 2 oz. Feta ($1.09)
- 1/4 teaspoon garlic powder ($0.02)
- 1/8 tsp salt ($0.02)
- 1/8 teaspoon freshly cracked black pepper ($0.02)
- 1/8 teaspoon crushed red pepper ($0.02)
- 4 portobello mushrooms ($3.98)
- 1 Tbsp olive oil ($0.16)
- 1/2 cup marinara sauce (optional) ($0.35)
- Preheat the oven to 400oF Thaw the spinach frozen and squeeze as much water out as possible.
- Add the squeezed spinach to a bowl. Next, add the cottage cheese and mozzarella. Mix everything until it is well combined.
- Clean the portobello mushroom stems of dirt and debris. Take out the stems. Apply a little oil to the mushroom caps. Season with a pinch of salt. Place the mushrooms on a baking tray with their gills facing up. Place the spinach and cheese mixture between the mushrooms. Then, place the caps on top.
- Bake the stuffed portobellos for 25 minutes in a preheated oven or until the cheese topping is lightly browned. You won’t see any liquid seeping out of mushrooms because they are very watery.
- If desired, drizzle each portobello with 2 Tbsp marinara.
Serving: 1 Stuffed mushroom Calories: 207.78 Kcal Carbohydrates: 9.68 G Protein: 14.03 G Fat: 12.8g Sodium: 761.4m