Light, yet oh so Decadent!
Did you know that a portobello mushroom is actually an overgrown crimini mushroom?
The large mushroom was given the name portobello, or portobello depending on who you ask, in the 1980s as a marketing ploy to popularize this not so pretty mushroom that was often disposed of because it did not sell. The powers of marketing!
The meatiness of the portobello makes it a great main dish for the vegetarian at your dinner table as well as a great side dish for the carnivore or for those looking for keto-friendly satiating veggies. Yes, you can please everyone at your next dinner party!
Mushrooms are an excellent source of protein, fiber, Vitamin C, riboflavin (vitamin B2) and minerals including selenium, copper, potassium, and zinc. Mushrooms are known for their antibacterial, antiviral and anti-tumor properties.
- 4 teaspoons olive or coconut oil
- 4 medium portobello mushroom caps
- 2 tablespoons balsamic vinegar
- 2 minced garlic cloves
- 1 small onion
- 1 bag fresh baby spinach
- 1 cup cherry tomatoes, each cut in half
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ¼ cup feta or mild goat cheese (optional)
- sea salt and pepper
Preheat oven to 375 degrees F.
Season mushroom caps with olive oil, balsamic vinegar and salt and pepper to taste. Transfer mushrooms to a cookie sheet sprayed with olive oil. Heat a large skillet over medium high heat. Add remaining olive oil and saute garlic and onion until soft. Add spinach to the skillet and toss until it wilts. Add halved cherry tomatoes, and season the mixture with salt, pepper, thyme and rosemary.
Remove skillet from stove and fold in cheese. Top each mushroom with ¼ of the filling. Bake mushrooms for 20 minutes.
Serves 4. Enjoy!
To experience optimal health benefits, always use organic!