As I was slicing up mozzarella for my children’s Margherita pizza, I became envious because it looked so good. Unfortunately, it wasn’t gluten-free and I couldn’t have any. Meal making in my house can be a little tricky at times. So, I opened up the fridge, looked through all of the drawers and frantically searched for something to whip up that was equally satisfying. Staring me in the face was a package of beautiful portobellos that I was saving to grill up as burgers. I also found a bowl full of fresh cherry tomatoes that I had picked from our garden. Thirty minutes later, I was left with a gluten-free version of the Margherita pizza I had just made. This one was all mine!! Just kidding I made some for my husband too. I’m not that evil.
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. You can also slice them up as appetizers for your dinner guests.
4 large Portobello Mushrooms, stem removed, washed and dried
2 cup cherry or grape tomatoes
4 ounces of baby spinach
2 tablespoons olive oil
¼ teaspoon salt
a dash of ground black pepper
2 tablespoons of fresh chopped basil
- For the garlic butter
2 tablespoons butter
1 clove garlic, minced
- 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 and you get a thick sauce, turn off the heat and stir in the spinach. This may take 30-40 minutes depending how watery your tomatoes are.
- When they are close to being done, 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 tops of each mushroom with the butter and place top side up on a baking tray.
- Place baking sheet in oven for 5 minutes. Next, flip over the mushrooms, holding them up for as few seconds so all of the water comes out of the bottoms and brush with any remaining butter.
- Slowly and very carefully, fill the bottoms of each mushroom cap. Top with thin slices of fresh mozzarella and chopped basil.
- Place back into oven and cook 5 more minutes or until cheese has melted and started bubbling.