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Category: Pizza
Prep Time: Cook Time: Total Time:
8 large Portobello mushrooms
2 tbsp olive oil, separated
1 large white onion, diced
1 large yellow bell pepper, seeded and thinly sliced
2 cloves garlic, minced
2 (10 oz size) bags fresh spinach leaves, washed, dried and chopped
1 cup pine nuts, toasted
4 oz Gruyere cheese, grated
1/2 tsp salt (or to taste)
1/2 tsp freshly ground pepper (or to taste)
2 oz grated Parmesan cheese
Remove stems from mushrooms. Scoop out dark pulp, leaving mushroom cap intact. Brush both sides with olive oil; season with salt and pepper. Place mushroom caps on a baking dish with lip.
Heat 1 tbsp olive oil in skillet over medium high heat. Add onion, pepper and garlic. Cook until veggies are soft and just beginning to brown, about 4 minutes. Add spinach; cook until just wilted. Place mixture into bowl; cool to room temperature.
Preheat oven to 375. Mix in pine nuts and Gruyere cheese. Season with salt and pepper. Mound spinach filling into mushroom caps. Sprinkle with Parmesan cheese and drizzle remaining 1 tbsp olive oil over top. Bake mushrooms until cheese is melted and mushroom caps have softened, about 15 to 20 minutes.
Variation: Lighten this dish even more by substituting reduced fat cheese in place of Gruyere. Make it a meaty entree by adding cooked turkey sausage. Turn it into your best appetizer ever by using button mushrooms in place of the larger Portobello. Serves 8
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SPINACH-STUFFED MUSHROOM PIZZAS
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Category: Pizza
Prep Time: Cook Time: Total Time:
8 large Portobello mushrooms
2 tbsp olive oil, separated
1 large white onion, diced
1 large yellow bell pepper, seeded and thinly sliced
2 cloves garlic, minced
2 (10 oz size) bags fresh spinach leaves, washed, dried and chopped
1 cup pine nuts, toasted
4 oz Gruyere cheese, grated
1/2 tsp salt (or to taste)
1/2 tsp freshly ground pepper (or to taste)
2 oz grated Parmesan cheese
Remove stems from mushrooms. Scoop out dark pulp, leaving mushroom cap intact. Brush both sides with olive oil; season with salt and pepper. Place mushroom caps on a baking dish with lip.
Heat 1 tbsp olive oil in skillet over medium high heat. Add onion, pepper and garlic. Cook until veggies are soft and just beginning to brown, about 4 minutes. Add spinach; cook until just wilted. Place mixture into bowl; cool to room temperature.
Preheat oven to 375. Mix in pine nuts and Gruyere cheese. Season with salt and pepper. Mound spinach filling into mushroom caps. Sprinkle with Parmesan cheese and drizzle remaining 1 tbsp olive oil over top. Bake mushrooms until cheese is melted and mushroom caps have softened, about 15 to 20 minutes.
Variation: Lighten this dish even more by substituting reduced fat cheese in place of Gruyere. Make it a meaty entree by adding cooked turkey sausage. Turn it into your best appetizer ever by using button mushrooms in place of the larger Portobello. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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