Portobello Mushrooms are tender, tasty, and nutritious! They are known as natural cancer-fighters and protectors of the immune system.
Portobellos provide plant-based protein, many essential nutrients, and disease-fighting antioxidants and phytonutrients. If you would like to know more about the reasons why you should include portobello mushroom on your plate click here.
These spinach stuffed Portobellos are creamy and loaded with flavors! Enjoy them as a side dish or appetizers, for lunch or dinner: versatile, delicious, healthy, and even pretty!
Stuffed Portobello Mushrooms
- 3 whole Portobello Mushrooms stem removed, washed and dried with a paper towel.
- 1/2 Cup Almond Flour
- 2 Tbsp Milk of your choice I used cashew mild
- 2 Tbsp Butter Melted
- 3.5 Oz Spinach
- 3 Tbsp Finely chopped onion (About 1/4 onion)
- 1 Pich Dry oregano
- 3 Pinches Kosher salt Or adjust to taste
- 1 Pinch Ground black pepper Or adjust to taste
- 2 Tbsp Olive oil, avocado oil, or melted butter (Approximately. To brush mushrooms)
- 6 Halved Cherry or grape tomatoes
- 1 Tsp Greeted Parmesan Cheese (Optional)
- Preheat your oven to grill/broil settings on high heat. Arrange a rack to the middle of your oven.
- In a sauce pan boil some water. Briefly boil the spinach. Drain, press it firmly with some paper towels to remove excess water, and chop. (Be careful when you are removing the water not to burn your hands, do it carefully)
- In a bowl mix the almond flour, milk and butter. Add the chopped onions and spinach, oregano, salt and pepper.
- Brush the back of each mushroom with olive oil, avocado oil, or melted butter. Flip mushrooms and brush over the insides of each mushroom cap. Stuff each mushroom with the spinach stuffing and top with tomato halves and sprinkle with Parmesan Cheese (optional). Grill or broil in the oven until golden, about 5 minutes.
- Remove from oven, garnish with fresh parsley and serve immediately. Enjoy!