Ingredients

The following ingredients have 4 Servings
  • 4 portobello mushroom caps
  • olive oil cooking spray
  • 1 teaspoon Diamond Crystal kosher salt (divided)
  • 1/4 teaspoon black pepper (divided)
  • 10 oz frozen chopped spinach
  • 2 tablespoons olive oil
  • 1 small onion (finely chopped (6oz))
  • 1 tablespoon minced fresh garlic
  • 1/4 cup dry-grated Parmesan

Instruction

  • Preheat the broiler, setting the temperature to high (500 degrees F). Set an oven rack in the middle of the oven. Line a broiler-safe rimmed baking sheet with foil.
  • Gently wipe the mushrooms clean with a damp paper towel. Twist off or cut off the stem of each mushroom. Use a small spoon to scrape out the gills and discard them.
  • Spray the mushroom caps with olive oil on both sides. Sprinkle them with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Broil until just tender, about 4 minutes per side. Place them upside down on paper towels to drain off any liquids.
  • Meanwhile, defrost the spinach in the microwave according to the directions on the package. Place the defrosted spinach in a colander to drain. Repeatedly press on the spinach with the back of a large spoon to remove as much water as possible.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook it for 5-7 minutes, stirring occasionally, until golden. Add the garlic, spinach, 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper and cook, stirring to combine everything, for 1-2 more minutes. Remove the skillet from the heat and allow it to cool for a couple of minutes, then mix in the Parmesan.
  • Evenly distribute the spinach mixture among the mushrooms. Don't press down on the filling - it's prettier when it's piled high on top of the mushrooms. Place the stuffed mushrooms back under the broiler (on the middle rack) for 2-3 minutes, until the filling is golden. Serve immediately.