Well, isn’t that a mouth full?
Pun totally intended.
This just might be the longest recipe title ever, but I guess that’s what happens when I start making up recipes and naming them too. I’ve never been known for being quiet, so this looong recipe name should come as no surprise to those who know me :)
Even if you’re not a big mushroom fan, I’d still recommend that you try this dish. The baby portobellos were very mild and blended really nicely into the background of the spinach-artichoke filling and tomatoey sauce.
This dish was the perfect size and substance for lunch, but would also be great as a vegan or vegetarian (add cheese!) dinner or alongside grilled steak or chicken as a paleo entree.
You could even add some crumbled sausage to the spinach-artichoke mixture for a paleo alternative (assuming it didn’t contain soy, refined sugar, MSG, milk powder, cheese, vegetable oils, or grain-derived ingredients).
Adding meat to round out this meal would obviously add some time to the original 15 minutes, but not much if you started cooking the meat when you begin prepping the shrooms.
Just some extra ideas to play around with :)
*Note that the recipe provided is for only two portobellos. You can easily double, triple or quadruple it without adding too much extra time In fact, I’d argue that making 4 caps would also take only 15 minutes.
- 2 baby portobello mushroom caps
- 4 cups spinach
- 3 cloves fresh garlic, minced
- 1 artichoke heart
- 1½ tbsp olive oil
- 2 tbsp balsamic vinegar
- ½ cup marinara sauce
- Parmesan or other cheese (optional)
- Set oven to "broil" and be sure top rack is positioned as high as possible in the oven.
- Wipe the 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 scrape the gills out of each cap (refer to photo below).
- In a soup bowl, combine oil, vinegar and fresh minced garlic. Stir briskly with the teaspoon until thoroughly combined.
- 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.
- Place the "marinaded" caps onto a broiler-safe pan (or sheet of tin foil pinched around the edges to contain liquid) with the open side down.
- Broil for 4 minutes.
- Meanwhile, remove stems from spinach if desired (refer to photo below).
- Place a small saute pan over medium heat and pour the remaining oil/vinegar mixture into the pan.
- Add spinach gradually, tossing to coat, until all is incorporated and fully wilted.
- After 4 minutes, flip mushroom caps over (open side now facing up) and broil for another 4 minutes.
- Meanwhile, dice up the artichoke heart and add it to the spinach mixture on the stove. Stir to combine and reduce heat to low.
- When caps have finished broiling, top each one with the spinach-artichoke mixture and a ¼ cup of marinara sauce. Cheese can also be added at this step.
- Put stuffed caps back under the broiler for 1 minute.
Just so that you can see how quick and easy this recipe is, I’ve included some extra pictures of the ingredients and prep work.
I was just making lunch for myself so I only used 2 of the mushroom caps and several handfuls out of that giant bag of spinach. I plan to use the other mushrooms to experiment with other clean eating ideas, and the spinach will be juiced, added to salads, and cooked up in scrambled eggs. You don’t need to buy such a big bag!
It was actually a very easy recipe despite it’s complicated name. Try it out and let me know if you decide how you decide to serve it!