Today, I’m sharing this fantastic recipe: spinach and cheese stuffed portobello mushrooms. But before I go into that, let me share something else first. Last week, I had the honor of being a guest blogger on LaFamiliaB. On LaFamiliaB, Rachel blogs and vlogs about everything that is going in her and her family’s life. Fashion, beauty, food, lifestyle… basically anything that happens in their daily lives. Rachel’s beautiful teenage daughters are also starting to show interest in blogging and vlogging and you may occasionally find them taking over.
Like every household, they have their ups and downs and Rachel does not shy away from sharing some serious downs. In Project A, Rachel tells about her fight against anorexia. Unlike the common believe, that anorexia is an eating disorder that affects only young girls, Rachel was in her late twenties/early thirties when anorexia manifested itself and she was diagnosed with the disease. While the anorexia itself is under control, her body is severely damaged and she fights a daily battle to get better. I have a tremendous respect for Rachel. She shows an unrivaled optimism, even though the disease keeps taking it’s toll on her mind and body. Her family gives her all the strength and support she needs to keep going. Rachel, you rock, girl!
When Rachel was searching for guest bloggers, I didn’t hesitate. But what would I share with her audience? Rachel likes to eat low-carb and although she is a total meat-lover, I settled on my meatless spinach and cheese stuffed portobello mushrooms. They are a fantastic low-carb dish. You only need a few ingredients and it’s done in a flash. It’s fancy enough to serve guests in the weekend, but due to the minimum effort, it’s also a perfect dish for busy weeknights. You can serve it as a starter or, like we did, as a main dish with delicious polenta fries on the side.
PS: you can check out Rachel’s blog for the Dutch recipe.
PPS: the filling is also great as a dip! Just fill an oven dish instead, bake for the exact same time. Dip in!
Spinach & Cheese Stuffed Portobello Mushrooms
- 4 large portobello mushrooms
- 100 g fresh spinach
- 200 g cream cheese
- 100 g grated cheese
- 1/2 tsp salt
- 1/4 tsp pepper
Preheat oven to 180°C and grease or line a baking sheet or oven dish with aluminum foil (I usually lightly grease the foil with baking spray).
Clean the mushrooms: gently wipe the tops with a dry kitchen towel and carefully scrape the gills out. The gills are perfectly edible, but will release quite some moisture during baking (and you can fit more filling into the mushroom... win/win).
Roughly chop the spinach.
Mix spinach, cream cheese, grated cheese, salt and pepper in a bowl.
Divide the filling among the mushrooms.
Bake ca. 20-25 minutes in the middle of the oven.