As I was slicing up the mozzarella for my children’s Margherita pizza, I was envious because it looked so good, but it wasn’t gluten-free for me. Since I’m the only one in my house that can’t have gluten, meal making can be a little tricky at times. So I opened up the fridge, looked through all of the drawers, frantically searching for something to whip up that was equally satisfying. I pulled out the beautiful portobellos that I was saving to grill up as burgers and a big bowl full of cherry tomatoes that I had picked from the garden. About 30 minutes later, I ended up with my take of a gluten-free version of a Margherita pizza that was all mine.
My husband and I have been craving these ever since making them but the last two times that I’ve been to the market, they have been fresh out of portobello’s. Here’s to hoping I find some when I venture out to the nearest Whole Food’s tomorrow, because I can still taste them.
Cherry Tomato & Spinach Stuffed Portobello MushroomsCourse: Entrées, Side Dishes
Portobello mushrooms stuffed with cherry tomatoes, spinach and mozzarella cheese make an amazing meal healthy alternative to pizza, or slice them up as appetizers for your dinner guests.
4 large Portobello Mushrooms, stem removed, washed and dried
1½ cup cherry or grape tomatoes
4 ounces of baby spinach
2 tablespoons olive oil
¼ teaspoon salt
dash of ground black pepper
2 tablespoons of fresh chopped basil
- For the garlic butter
2 tablespoons butter
1 clove garlic, minced
- Preheat oven to broil. Arrange shelf to the middle of your oven.
- Portobello Mushrooms
- Combine the minced garlic and butter in a small saucepan and melt until butter is browned and fragrant. Turn off the heat. Brush the bottoms of each mushroom with the butter and place top side up on a baking tray and brush with any remaining butter.
- Place baking sheet in oven for 5 minutes. While they are cooking, work on filling. After 5 minutes take the mushrooms out and flip them over, leaving them on the pan.
- In a medium non-stick pan, heat up olive oil
- Add tomatoes to the pan and sauté. Once they plump up and begin cracking, smash to release on the juices. Add salt and pepper and stir
- Once tomatoes are cooked, turn off the heat and stir in the spinach.
- Slowly and very carefully, fill the bottoms of each mushroom cap. Top with thin slices of fresh mozzarella and chopped basil.