Q: Can I use frozen spinach instead of fresh?

A: You sure can! Just thaw it completely and squeeze out all the excess water so the filling doesn’t get watery.

Q: But I don’t do dairy! Can I still make this?

A: Absolutely. Use your favorite plant-based cheese instead of the white cheddar and you’re good to go.

Meatless Monday: Spinach Portobello Stuffed Mushroom Bake

Description

Make Meatless Monday more delicious with this Spinach Portobello Stuffed Mushroom Bake. Hearty mushrooms, nutrient-rich spinach, and savory flavors come together in this wholesome dish, creating an unforgettable vegetarian meal that’s both nourishing and crave-worthy

Ingredients

Scale

(Use organic ingredients when possible)

4 Portobello mushrooms
2 Bags of spinach
1 Carton cremini mushrooms
1 Bell pepper, or half red and orange
1 Medium yellow onion
1 Cup shredded white cheddar, plus more for topping
2 Tablespoons Parmigiano Reggiano, plus more for topping
1 or 2 Garlic cloves, minced
2 Teaspoons granulated garlic, plus more for seasoning portobellos
2 Teaspoons salt, plus more for seasoning portobellos
1 Teaspoon chili flakes
1/2 Teaspoon olive oil, plus more for seasoning portobellos

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Instructions

Preheat the oven to 400°F.
Leave the portobellos whole and place them on a parchment-lined baking sheet. Lightly rub both sides with oil, then sprinkle with salt and garlic granules on both sides. Bake for about 10 minutes to soften.
While the portobellos cook, dice the cremini mushrooms. Chop the onion and bell pepper into small 1/2-inch pieces, then mince the garlic.
Add oil to a large pot and sauté the onions over medium heat. After about 3 minutes, when they start to brown slightly, add the spinach, mushrooms, salt, minced garlic, granulated garlic, and chili flakes. Cook for 5 to 7 minutes, stirring occasionally. The spinach will shrink down significantly, and the mushrooms will soften.
By this point, the portobellos should be done cooking. They will be tender but full of liquid, so carefully pat them dry with paper towels. Set them aside and reduce the oven heat to 350°F.
Grate the cheddar and add it to a medium-sized bowl with the Parmigiano Reggiano. Drain as much liquid as possible from the cooked veggies, then add them to the bowl. Stir to combine. Give it a taste and adjust the salt and spices if needed.
Divide the mixture evenly among the portobello caps. Top with a little more of both cheeses, then return them to the oven. Bake for 2 to 3 minutes, or until the cheese is nice and melty.
Serve with a salad or your favorite sides and dig in!