Portabella mushrooms are healthy and practical. They are low in calories and rich in antioxidants, vitamins, and minerals. They can be used instead of bread or pastry for stuffing, providing nutrition and flavor. Alternative ingredients such as cooked Italian Sausage, sauteed bell peppers, chili peppers, or prosciutto could be considered as additions to the basic stuffing below. This recipe is versatile, allowing you to customize the filling with your favorite vegetables or cheeses. Served with a side salad or soup, enjoy the rich flavors and satisfying texture of this dish.
Ingredients
- ¼ cup olive oil
- 1 tablespoon of balsamic vinegar
- 1 clove garlic, grated
- ¼ cup of sliced Kalamata Olives
- 4 or 5 sun dried tomatoes, chopped
- ¼ cup diced sweet onion
- 1 cup fresh spinach
- 1 oz goat cheese
- ½ Avocado – cut into chunks
- ¼ tsp Kosher salt or sea salt
- Sprinkle of freshly grated pepper
- 4 large Portabella Mushrooms
Process
- Preheat oven to 425°F.
- Clean the mushrooms with a damp paper towel.
- Remove the stems by twisting them off and scrape out the gills using a spoon to create more space for the stuffing.
- Marinate the mushrooms for 30 minutes to 1 hour in ¼ cup olive oil and 1 tbsp. balsamic vinegar add 1 grated garlic clove.
- Add one teaspoon of olive oil to a skillet on medium-high heat, add Kalamata olives, and the sun-dried tomatoes, stir-fry for about 4-5 minutes until the olives are crispy. Remove from pan.
- Turn heat down to medium, add another teaspoon of olive oil and add the diced onions and garlic. Stir-fry for about 2-3 minutes until onions are soft. Add the spinach just until wilted.
- Add the olives and tomato mixture to the pan with the onions, garlic and spinach.
- Remove from heat, let cool slightly.
- Stir in goat cheese, sprinkle with salt and pepper to taste, stir in Avocado chunks.
- Place pan in pre-heated oven and bake for 20 minutes until mushrooms are tender.
- Remove from the oven and let mushrooms cool slightly before serving.
Kitchen Moxy 