- 8 ounces mozzarella cheese, diced into small squares (a ball or square of mozzarella works best; you can usually find a16 ounce ball at your local store)
- 1 garlic clove, minced
- 8 small portobello mushrooms, stems removed
- 1 tablespoon extra virgin olive oil
- 10 ounce bag of spinach, rinsed (do not dry)
- Preheat oven to 375° F.
- Place mushrooms in a greased baking dish. Use a little olive oil to grease the dish.
- In a large skillet heat oil on LOW and cook garlic until it begins to brown.
- Add the spinach and stir until it begins to cook. The spinach will look like a lot at first but as it cooks it will get smaller.
- Add the mozzarella and mix in with spinach until it just begin to melt. Do not liquify the cheese.
- When mozzarella is soft (slightly melted) turn off heat and spoon the mixture into each mushroom cap until all the mushrooms are filled and place back on baking dish.
- Bake for 10 minutes. (Mushrooms will release juices while baking. I chose to top the mushrooms with a little bit of juice for serving.)
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I make this dish quite frequently and absolutely love it!. Easy and delicious.
Forgot about these mushrooms. I have to make these again!
Oh my goodness, these look delicious!
thanks!
I like that, in the photo, they really are boats in liquid. 🙂
Love these & make something very much like it but I marinate the mushrooms first for a little added flavor – not that they need it, just for a change.
Those look fantastic! I might have to give that a try 🙂
thank you! please do!
I’m Happy to find your blog.
I like your recipes.
I love change my italian flavoir.
this is a very good idea. Spinach and mushrooms are a very good combo. Yum!
Like peas and carrots. 🙂
ZOMG, this look amazing!!
thank you! they were a hit at the dinner table.
I so bet they were…will try to make them, too.