This is a great option for a dinner alone or a impressive side dish.
Large portabello mushrooms are typically in packs of two, so I make one for my solo dinner and save the other for lunch or dinner the next night. This also makes a delicious side dish. This is vegetarian but it would be delicious with Virginia Country Ham chopped in the spinach mixture.
Stuffed Portobello Mushrooms
Preheat the oven to 350
Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:
2 large portobello mushroom caps, stems removed
1 Tbsp Greek salad dressing
1 large egg
1 clove garlic, minced
salt and pepper to taste
6 ounces spinach, chopped
1/2 cup Parmesan cheese
1/2 cup mozzarella cheese, divided
4 Tbsp seasoned bread crumbs, divided
1/4 cup Virginia Country Ham (optional)
Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain off any juices inside the mushrooms.
Mix the egg, garlic, salt and pepper together in a medium bowl.
Stir chopped spinach, parmesan cheese, 1/2 the mozzarella cheese, (country ham if using) and 3 Tbsp of bread crumbs into the egg mixture.
Divide spinach mixture over mushroom caps and sprinkle the remaining mozzarella cheese and bread crumbs on top.
Return the mushrooms to the oven and bake until cheese in melted, about 10 minutes longer.