Feed Your Body Friday: Spinach-Stuffed Mushroom Caps
Welcome back to another Feed Your Body Friday, friends!
Here is a delicious vegetarian meal. These stuffed Portobello mushroom caps are both tender and hearty. When you want to impress the gallery, serve your guests this delicious dish. The amalgam of flavors will take everyone’s tastebuds by surprise! In addition to being very tasty, these stuffed Portobello mushrooms are, as all my favourite recipes are, super easy to prepare.
Did you know the portobellos are actually criminis that have reached their full maturity? By far the biggest of all cultivated mushrooms, the portobello can measure up to 8 inches in diameter! Mushrooms are the only vegetable to make vitamin D, and they also contain a high dose of protein, as well as vitamins B2, B3, and B5. These nutrients contribute to strengthening our bones, stimulating our immune system, and maintaining healthy skin.
The other main ingredients of this recipe, spinach, is a delicious and cheap vegetable. Spinach certainly contains iron, but perhaps not as much as we thought. The legend of iron in spinach was born from a secretary’s error, who multiplied by ten the real amount of iron contained in spinach. Passed unnoticed for decades, this error misled the whole world and gave birth to the legendary “Popeye the Sailor.” Despite this myth, spinach remains an extremely nutritious vegetable, concentrated in several vitamins and minerals including iron, folic acid, magnesium, vitamins A and K, manganese, and more.
To make these stuffed Portobello mushroom caps, it is important to rub your mushrooms very gently with a paper towel to clean them. Avoid cleaning them with water so that they don’t absorb too much moisture, otherwise they become too watery when cooked.
Spinach-Stuffed Portobello Mushroom Caps:
Preparation Time: 25 minutes
Cook Time: 20 minutes
Servings: 2 Mushrooms
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. soya sauce
- 1 tsp. old fashioned mustard
- salt and pepper
- 2 Portobello mushrooms
- 1 cup spinach
- 1 bell pepper
- 1 onion
- 1/4 cup dry white wine
- 1/2 cup old cheddar cheese
- 1/4 cup freshly chopped basil
- Remove and finely chop the mushroom stems. Set aside.
- In a large bowl, combine all the ingredients for the marinade. Add the mushroom caps and coat well. Marinate for about 10 minutes to an hour.
- In a skillet over medium heat, add the chopped mushroom stems, bell pepper, and onion. Season with salt and pepper. Sauté over medium-high heat for about 2 minutes. Add the spinach, the broth, and wine. Simmer for 5 to 8 minutes.
- Heat the barbecue on medium-high.
- Place the Portobellos on the barbecue grill and close the lid. Grill until the mushrooms are cooked underneath and the cheese is melted for about 6-8 minutes.
- Serve it as a main dish, as a side dish or as a starter.
This dish is really one of my favorites for summer. These spinach-stuffed Portobello mushroom caps on the barbecue can be prepared in many ways, and it’s always a good idea to find ways to barbecue without meat! This is the kind of recipe where you can go with what you have on hand and let your imagination run free!
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