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Spinach Stuffed Portobello Mushroom Cap

Course Main Course
Prep Time 20 minutes
Author Student Chefs Thomas Goodwin and Yovan Zlicic from Thistletown Collegiate Institute

Ingredients

  • 4 portobello mushroom caps
  • 1 Tbsp (15ml) Canola Oil
  • 1 tsp (5 ml) each of Salt & Pepper

For the spinach:

  • 4 cups (880g) of washed baby Spinach Leaves
  • ½ cup (125ml) Onion Finely diced
  • 2 cloves of garlic Finely diced
  • 2 Tbsp (30ml) Butter
  • ½ tsp (2.5ml) each of Salt & Pepper
  • ½ tsp. (2.5ml) each of dried Thyme & Oregano leaves

Instructions

  • Wash and Season the Mushroom caps, preheat large frying pan, quickly sear off the mushroom caps with the Canola oil. Place on a pie plate and bake in oven for 8-10 minutes (until tender).

For the spinach:

  • Melt the butter and add the seasonings, Onions and garlic in a medium saucepan over medium heat. Add spinach and sweat down to desired doneness. Divide spinach mixture into the 4 roasted Portobello Mushroom caps.