Vegetable Stuffed Portobello Mushrooms

by Joanne on October 28, 2009

By now you know I enjoy the taste of Portobello mushrooms. My favorite type of fungi.  Boy! It sure doesn’t sound appetizing put that way.  Hmm….????

Two giant Portobellas were in our fridge. Ted wanted some kind of meat but I wanted to use the mushrooms. It was decided that the mushrooms would be transformed into a “dish” for our vegetables served at dinner tonight.

The flavors in this vegetable dish are fresh and vibrant.  The cherry tomatoes and fresh baby spinach are a must.  The green beans remain crisp and add a wonderful texture paired with the wilted spinach. 

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Instructions and Ingredients in 12 Steps:

Step 1:  Add to a tightly sealed bag: 

  • 2 TBS Balsamic Vinegar
  • 1 tsp minced garlic
  • 1 tsp chopped green onion (reserve the rest of the green onion – you need it)
  • 2 large Portobello mushrooms which have been peeled and stems removed.
  • 6 oz Green Beans – trimmed and cut in half * You will need a total of 12 oz Green Beans. The other 6 oz you use later in this recipe.

Step 2:  Gently mix all the ingredient around so it coats the mushrooms and set aside.

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Step 3:  Preheat a skillet on the stove top over medium heat.

  • 1 TBS olive oil
  • 1/3 cup chopped onion
  • the rest of your chopped green onion

Step 4:   Saute the above for 4 minutes. 

Step 5:  Add the following and continue to saute for 5 more minutes:

  • 12 cherry tomatoes cut in half
  • 6 oz Green beans – this is the rest of those green beans from a total of 12 oz.
  • 9 to 10 oz fresh baby spinach
  • Salt and Pepper to taste

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It will seem like a lot of spinach but it cooks down so much, you need it all.

 

 

 

 

Step 6:  Remove from heat. 

Step 7:  Preheat the oven to 350 degrees.  Remove mushrooms from marinade and wipe over with a clean paper towel to remove excess marinade. 

Step 8:  Place on a prepared baking pan (spray with non-stick cap side down).  Add the marinated green beans that were with the mushroom caps around the caps. 

Step 9:  Add the spinach mixture to the inside of the mushroom cap.   Any spinach mixture left over, place around the mushrooms, on top of marinated green beans. 

Step 10:  Now top with …

  • 2 TBS Cheddar cheese (1 TBS per mushroom)

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There IS a mushroom under there!

 

 

 

 

Step 11:   Bake for 10 -15 minutes.

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Step 12:   ENJOY!

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Joanne

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3 Comments

  • […] the original post: Vegetable Stuffed Portobella Mushrooms Share and […]

    • At 2009.10.29 11:05, sara said:

      This sounds so good Joanne, I wish I had one of these right now.

      • At 2009.10.30 17:11, Chaya said:

        You make all my favorite recipes. Either, I visit you or you cook for me. Your choice.

        Ok, I will print the recipes, and cook and bake. Thanks for sharing them.

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