Balsamic-Glazed Stuffed Portobello Mushrooms with Spinach & Smoked Mozzarella
Indulge in the vibrant flavors of summer with these Balsamic-Glazed Stuffed Portobello Mushrooms. Each hearty mushroom is generously filled with sweet, roasted cherry tomatoes and topped with creamy smoked mozzarella, all enhanced by a drizzle of rich balsamic vinegar. Served on a bed of tender steamed spinach, this delightful dish is both satisfying and nutritious—perfect for a light summer meal or an elegant appetizer at your next gathering. You’ll find yourself craving this easy-to-make treat time and again!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Olive Oil
3 1/2 tablespoons (divided)
Cherry Tomatoes
3 cups (whole (or grape tomatoes))
Salt
1/2 teaspoon (plus more for sprinkling)
Black Pepper
1 1/2 teaspoons (divided)
Dried Basil
1 teaspoon (dry)
Portobello Mushrooms
4 large (stems and gills removed)
Balsamic Vinegar
4 teaspoons (for drizzling)
Smoked Mozzarella Cheese
4 ounces (thinly sliced (or regular mozzarella))
Baby Spinach
1 (10 ounce) bag (steamed)
Instructions
1
Preheat your oven to 425°F (220°C). Drizzle a roasting pan with 1 tablespoon of olive oil, then add the cherry or grape tomatoes. Season with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the dried basil. Toss until the tomatoes are well coated.
2
Roast the tomatoes in the oven for approximately 15-20 minutes, or until they start to burst and release their juices. Keep the oven warm as you prepare the mushrooms.
3
While the tomatoes roast, preheat your grill or broiler to medium heat. Clean the portobello mushrooms by removing the stems and gills, and place them gill side up on a cutting board.
4
Drizzle the mushrooms with 2 tablespoons of olive oil and balsamic vinegar. Season with a sprinkle of salt and the remaining 1 teaspoon of black pepper. With the remaining 1/2 tablespoon of olive oil, lightly coat the rounded side of the mushroom caps.
5
Carefully place the mushrooms, gill side down, on the hot grill or broiler pan. Grill or broil for about 6-8 minutes on each side, or until they are tender and have a slight char.
6
Once grilled, transfer the mushrooms to a roasting pan and fill each cap with 10-15 roasted tomatoes. Top them generously with thin slices of smoked mozzarella cheese.
7
Return the stuffed mushrooms to the oven for a few minutes until the cheese is melted and bubbly.
8
To serve, create a mound of steamed spinach on each plate and place one stuffed mushroom on top. Enjoy this refreshing and delicious dish immediately!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is Balsamic-Glazed Stuffed Portobello Mushrooms with Spinach & Smoked Mozzarella.
What are the main ingredients?
The main ingredients include large portobello mushrooms, cherry tomatoes, smoked mozzarella cheese, and baby spinach.
How should I prepare the mushrooms before cooking?
Clean the portobello mushrooms by removing both the stems and the gills.
What temperature should the oven be set to?
Preheat your oven to 425°F (220°C) for roasting the tomatoes.
How long should the cherry tomatoes roast?
Roast the tomatoes for approximately 15-20 minutes until they start to burst.
Can I use a different type of tomato?
Yes, you can use grape tomatoes as an alternative to cherry tomatoes.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish.
How much olive oil is needed in total?
The recipe requires 3 1/2 tablespoons of olive oil, used in different steps.
What seasonings are used for the tomatoes?
The tomatoes are seasoned with salt, black pepper, and dried basil.
How are the mushrooms flavored?
They are drizzled with olive oil and balsamic vinegar, then seasoned with salt and black pepper.
Can I use regular mozzarella instead of smoked?
Yes, regular mozzarella cheese is a suitable substitute for smoked mozzarella.
What is the serving suggestion for this dish?
Serve each stuffed mushroom on a mound of steamed baby spinach.
How long do I grill the mushrooms?
Grill or broil the mushrooms for about 6-8 minutes on each side until tender.
How many mushrooms does this recipe make?
This recipe is designed for 4 large portobello mushrooms.
Why should I remove the mushroom gills?
Removing the gills provides more space for the filling and results in a cleaner appearance.
Does the recipe call for fresh or dried basil?
The recipe uses 1 teaspoon of dried basil.
How is the spinach prepared?
The baby spinach should be steamed before serving.
Do I need to oil both sides of the mushroom?
Yes, the gill side is drizzled with oil and vinegar, and the rounded side is lightly coated with oil.
Can I cook the mushrooms in the oven if I don't have a grill?
Yes, you can use a broiler pan to cook the mushrooms as an alternative to grilling.
How much smoked mozzarella is required?
You will need 4 ounces of thinly sliced smoked mozzarella cheese.
How much balsamic vinegar is used?
The recipe calls for 4 teaspoons of balsamic vinegar for drizzling.
What makes this a good summer recipe?
It features vibrant summer flavors like fresh tomatoes and is perfect for a light meal.
How many roasted tomatoes go into each mushroom?
Fill each mushroom cap with approximately 10-15 roasted tomatoes.
What is the final texture of the mushrooms?
The mushrooms should be tender and have a slight char from grilling or broiling.
What is the final cooking step?
Return the stuffed mushrooms to the oven for a few minutes until the cheese is melted and bubbly.
Is this dish considered healthy?
Yes, it is described as a nutritious and satisfying light meal.
How much black pepper is used in the whole recipe?
A total of 1 1/2 teaspoons of black pepper is used, divided between steps.
When should I add the salt to the mushrooms?
Sprinkle salt on the mushrooms when drizzling them with olive oil and balsamic vinegar.
Should the dish be served hot or cold?
It is recommended to enjoy this dish immediately while it is warm.
How much spinach is needed?
One 10-ounce bag of baby spinach is used for the base of the dish.