Ingredients

The following ingredients have 4 Servings
  • 4 portobello mushrooms (cleaned, stems removed, and brown gills on underside carefully scraped out with a spoon)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup onion (chopped)
  • 1 garlic clove (minced)
  • 1 cup diced fire-roasted tomatoes (canned, drained)
  • 2 cups baby spinach (loosely packed)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher or sea salt (divided)
  • 1/4 teaspoon black pepper (divided)
  • 1/4 cup black olives (sliced, no liquid)
  • 1/2 cup mozzarella (part-skim)
  • 1/4 cup parmesan cheese (grated)
  • 1/2 cup whole-wheat breadcrumbs (or panko)

Instruction

  • Preheat oven to 400 degrees.
  • Lightly rub each mushroom with olive oil. Set them top side down on a baking sheet.
  • Heat one tablespoon olive oil in a skillet. Add onions and sauté for 5 minutes until softened and translucent. Add garlic and sauté for an additional 30 seconds. Add diced tomatoes (without juice), spinach, oregano, salt, and pepper.
  • Cook just until spinach is wilted, for about 2 minutes, stirring, and remove from the heat. Toss in sliced black olives. Spoon the mixture into each of the mushroom caps. Sprinkle on mozzarella then parmesan. Sprinkle breadcrumbs on top of parmesan. Drizzle with remaining olive oil.
  • Bake for 15 minutes until mushrooms are tender, tops are golden brown, and cheese is melted. Enjoy!