Description
You’re 5 Ingredients Away From These Flavor Packed Spinach and Caramelized Onion Portobello Mushrooms
Ingredients
Units
Scale
- 3–4 tbsp of olive oil
- 2 large yellow onions, diced
- splash of vinegar
- 6 large portobello mushrooms
- 1 5oz box of fresh spinach, chopped (if using frozen, thaw and drain completely)
- 2 tbsp of grated parmesan
- 4oz shredded mozzarella
- for topping: toasted breadcrumbs, chopped basil, lemon juice, etc.
Instructions
- Preheat oven to 425 degrees F.
- While the oven pre-heats, start the onions. In a large stove top pan, add the olive oil. Bring up to a medium heat and add the onions with a large pinch of salt. Begin to sweat the onions. They will cook for about 30-40 minutes to get fully caramelized, so start the mushrooms while they cook.
- While the onions start to cook, prep the mushrooms. Remove the stems of the portobellos and with a spoon, remove the dark gills under the cap. Place on a parchment lined sheet tray or on an oven safe cooling rack over a sheet tray, and drizzle with olive oil. Place in oven to bake for 10-12 minutes. Removing when done and setting 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 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!