SPINACH STUFFED PORTOBELLOS
If you’re searching for an easy meat-free main dish to enjoy this summer, you’ve wasted trying these Spinach Stuffed Portobellos. They’re easy to make and a bit like lasagna without all the noodles and light enough not to burden you on hot summer days. I appreciate recipes like these which are a mix of cheese and vegetables. It’s like a perfect blend combination of the two!
HOW TO GET THE BEST PRICE ON PORTOBELLOS
We thank Aldi for offering portobello mushrooms at $1.99 for a package of two. If you’re not fortunate enough to be near an Aldi shop, you should browse before purchasing the Portobello caps. Portobello caps can be in a box for a price or sold loosely and priced per pound. If your shop sells these in both ways, compare prices in a pound for each. For example Kro, ger stores often have pre-packaged caps at $3.99 per box while loose capobello mushrooms at $5.99 each pound. The loose caps appear to be much more costly until you realize the mushrooms packaged for sale are eight oz. Packages cost $7.98 per pound! So look closely
1/2 lb. frozen spinach ($0.65)
1/2 cup cottage cheese ($0.27)
1/2 cup shredded mozzarella ($0.42)
One large egg ($0.23)
2 oz. feta ($1.09)
1/4 teaspoon of garlic powder ($0.02)
1/8 tsp salt ($0.02)
1/8 TSP fresh cracked black pepper ($0.02)
1/8 teaspoon crushed red pepper ($0.02)
Four portobello mushrooms ($3.98)
One tablespoon of olive oil ($0.16)
1/2 cup marinara sauce (optional) ($0.35)
Preheat the oven to 400oF. Thaw the spinach frozen in the freezer and squeeze as much water as possible.
Put the spinach you have squeezed into a bowl. Add the cottage cheese mozzarella, feta, egg, garlic powder, salt, salt, and crushed red pepper. Mix until all ingredients are well mixed.
Remove any dirt or dust from the portobello fungi. Take the stems off. Apply a bit of oil to the caps of mushrooms, and then season with some salt. Place the mushrooms on a baking sheet with their gills side up. Divide the cheese and spinach filling among the four mushrooms, then pile them in the caps.
Bake the portobellos stuffed with cheese in the oven preheated oven for about 25 minutes until the cheese over the top is lightly brown. The mushrooms are brimming with water, so don’t get worried if you see liquid leaking.
Serve each portobello filled with spinach drizzled with two tablespoons of marinara sauce if desired.