Saturday, January 17, 2015

Spinach Stuffed Portobellos

These can be made any time of day, for any kind of occasions, any time of year!  
The best part? 
They are delicious and all vegetables with a sprinkle of cheese - and done in about 20 minutes!!
Make sure you add these to your 21 Day Fix meal plan!!  
(green + blue + teaspoon)


  • 2 Large or 4 Mini Portobello Caps
  • Diced Onions
  • Minced Garlic
  • Spinach - One Frozen Box (thawed) or Fresh (remember it shrinks when cooked!)
  • Red Pepper Flakes
  • Black Pepper to taste
  • Mozzarella Cheese
  • Extra Virgin Olive Oil
  • Any additional spices/veggies you love


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Snap off mushroom stems, rinse under running water, pat dry, and lay on aluminum foil covered cookie sheet.
  3. In large saucepan, drizzle teaspoon of Extra Virgin Olive Oil and add onions once heated.  Stir until transparent, about 5-7 minutes.  Add Garlic in a couple minutes in, and Red Pepper Flakes, Black Pepper, and any other spices.
  4. Add spinach and cook until heated thoroughly.
  5. Divide Spinach Filling evenly among mushrooms, push down to really get it packed in there.  Just not too hard so they don't end up breaking in half!
  6. Sprinkle and cover the tops with small amount of Mozzarella Cheese.
  7. Place cookie sheet in oven and cook for 10-15 minutes until Mushrooms are cooked thoroughly.
  8. Turn broiler on high to brown the cheese on top.
  9. Serve and Enjoy!