Description
An *actually* delicious recipe for the vegetarian classic: flavor-packed and caramelized onion-stuffed. Even the carnivores among us will love it.
Ingredients
Units
Scale
- 3–4 tablespoons of olive oil
- 2 large yellow onions, diced
- splash of vinegar
- 6 large portobello mushrooms
- 15-ounce box of fresh spinach, chopped (if using frozen, thaw and drain completely)
- 2 tablespoons of grated parmesan
- 4 ounces shredded mozzarella
- for topping: toasted breadcrumbs, chopped basil, lemon juice, etc.
Instructions
- Preheat oven to 425 F.
- In a large stovetop pan, add the olive oil. Bring to medium heat and add the onions with a large pinch of salt. Begin to sweat the onions and cook for 30-40 minutes until fully caramelized.
- Prep the mushrooms. Remove the stems of the portobellos. With a spoon, remove the dark gills under the cap. Place on a parchment-lined sheet tray or an oven-safe cooling rack over a sheet tray and drizzle with olive oil. Place in oven to bake for 10-12 minutes. Remove when done and set aside until ready to stuff.
- Continue stirring the onions while the mushrooms cook. The onions will go from translucent to light golden to darker golden. Stir every couple of minutes to make sure the onions don’t stick and burn. If the pan feels dry, add a little more oil as needed.
- Once the onions reach the caramelized stage, add a splash of balsamic or apple cider vinegar to deglaze the pan.
- Add the spinach and stir until the leaves are just wilted. Remove from heat and add the parmesan. Stir to combine.
- Stuff the mushrooms. Spoon the onion mixture into the mushroom caps and sprinkle over mozzarella cheese.
- Place mushrooms back into oven and bake for another 10 minutes or until the cheese is melted and golden.
- Serve mushrooms hot with toppings of choice. Enjoy!