Hello everyone and welcome back! It’s officially spring and I’ve started eating healthier, so what better way than with a meatless spinach and mozzarella baby portabella mushroom recipe? I’m trying to eat healthier… cheese counts right and no meatless, anothe plus! I try to meal plan every two weeks for my family and that means checking the sale papers, taking stock of what we have on hand in the pantry and eating out as little as possible. After our big family vacation, my husband and I sat down and decided we needed to stop eating out as much and try to ‘eat down’ the pantry and get back into money saving mode.Â Our vacation and long hockey season made eating at home difficult some nights. So, back to the grind. I find when I meal plan we also eat a lot healthier because we aren’t tempted to grab a large pepperoni pizza and breadsticks on the way home from hockey practice.
After checking the pantry and taking stock of some staples I always have on hand, like fresh baby spinach and shredded mozzarella cheese, I decided to try a meatless spinach and cheesy mozzarella dish, using baby portabellas. I am a huge mushroom (soon, it will be morel season, yay!!!!) so I was excited to try this recipe. My husband isn’t a huge fan of mushrooms, but he was a good sport and tried them. The kids tried them too, with a little prodding and 2 out of 3 liked them. I think if I would have added some pepperoni on top they would have been sold! But hey, we tried something new and I now have a new meatless lunch in my rotation, so that’s a plus!
Spinach & Mozzarella Baby Portabella Ingredients –
16 oz fresh baby portobella mushrooms
1 1/2 C. shredded mozzarella cheese
2 C. fresh baby spinach, packed
1 tbs. olive oil
2 tsp. fresh minced garlic
salt & pepper to taste
#1. Clean the baby portabellas, pat dry and then gently scrape the gills from the inside of the mushroom cap (see image above) and set aside.
#2. Heat the tablespoon of olive oil and minced garlic in a saucepan on medium heat. Add in the fresh, packed spinach leaves. Allow them to wilt and then saute for 5-6 minutes. Add salt & pepper to taste.
#3. Preheat the oven to 375 degrees and line the baby portabellas a few inches a part on a baking sheet.
#4. Scoop the sauteed spinach into each baby portabella mushroom and top generously with shredded mozzarella cheese (see image above).
#5. Bake for 20-25 minutes, until the cheese is melted and the mushrooms are cooked through.
#6. Let cool a few minutes and serve.
These are delicious on their own or as a meatless appetizer. They also reheat well for a light lunch!
Looking for more recipes to try, check our recipe section here on the Grandpa Shorter’s blog!