As I was slicing up the mozzarella for my children’s Margherita pizza, I became envious because it looked so good. Unfortunately, it wasn’t gluten-free for me. I’m the only one in my house that can’t have gluten, so meal making can be a little tricky at times. I opened up the fridge, looked through all of the drawers. I frantically searched 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 having my take of a gluten-free version of a Margherita pizza and it 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 that I find some when I venture out to the nearest Whole Food’s tomorrow. 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
2 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
- 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.