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RECIPE: Stuffed Portobellos w/ Spinach & Artichokes

Stuffed Portobellos w/ Spinach & Artichokes
Serves 1
Stuff your belly with these portobellos!
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Total Time
9 min
Total Time
9 min
  1. 2 baby portobello mushroom caps
  2. 4 cups spinach
  3. 3 cloves fresh garlic, minced
  4. 1 artichoke heart
  5. 1½ tbsp olive oil
  6. 2 tbsp balsamic vinegar
  7. ½ cup marinara sauce
  8. Your favorite cheese (We used Parmesan)
  1. Set oven to "broil" making sure top rack is positioned as high as possible
  2. Clean portobellos gently with a paper napkin to remove any dirt, then wiggle each stem back and forth until it pops off and use a teaspoon to scrap the gills out of each cap
  3. Combine oil, vinegar and fresh minced garlic
  4. Stir briskly with the teaspoon (so thoroughly combined)
  5. Swirl each portobello cap around the bowl to fully coat the tops. Before removing each cap from the bowl, use the teaspoon to drizzle some of the oil/vinegar mixture inside
  6. Place the caps onto a broiler-safe pan (open side down)
  7. Broil for 4 minutes
  8. Best to remove spinach stems
  9. Place a small saute pan over medium heat and pour the remaining oil/vinegar mixture into the pan
  10. Add spinach gradually, tossing to coat, until all is incorporated and fully wilted
  11. After 4 minutes, flip mushroom caps over ( facing up) and broil for another 4 minutes
  12. Dice up the artichoke heart and add it to the spinach mixture on the stove. Stir to combine and reduce heat to low
  13. Once broiling is complete, top each one with the spinach-artichoke mixture and a ¼ cup of marinara sauce and of course.....the cheese!
  14. Put stuffed caps back under the broiler for 1 min
Love and Primal http://www.loveandprimal.com/