Stuffed Portobello Mushrooms – a delicious recipe with portabella mushrooms, yellow onion, thyme, fresh spinach, garlic, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 450 degrees Fahrenheit.
2
Trim the stems from the mushrooms and use a spoon to scrape out the gills. Set mushrooms aside.
3
Coat a large nonstick pan with cooking spray and add the onions and thyme. Place the pan over medium heat, cover, and cook for several minutes, until the onions are tender. Add little water during cooking if the skillet becomes too dry.
4
Add the spinach and garlic and saute for a minute or two until the spinach is wilted. Remove the skillet from the heat and stir in the tomatoes, couscous, and cheese.
5
Place 1/4 of the mixture in the depression in each mushroom cap, mounding the top slightly. Spray the tops lightly with cooking spray. Place the stuffed mushrooms on a large baking sheet and bake, uncovered, for 15 minutes, until the mushrooms have become tender and the topping is lightly browned. Serve hot.
69
kcal
Calories
2
g
Fat
7
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 medium-large portabella mushrooms, 1/2 cup finely chopped yellow onion, 1/8 teaspoon dried thyme, 3 cups chopped fresh spinach, and more.
Yes, Stuffed Portobello Mushrooms falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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