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Portobello mushrooms are a versatile and hearty ingredient that can serve as a satisfying main course, especially when stuffed with flavorful ingredients. This recipe combines tender white fish and fresh spinach to create a delicious vegetarian-friendly dish that is perfect for a nutritious lunch or dinner.
Ingredients
- 4 large Portobello mushrooms, stems removed
- 200g white fish fillets (such as cod or haddock), cooked and flaked
- 2 cups fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: lemon wedges for serving
Preparation Steps
Preheat your oven to 180°C (350°F). Lightly brush the Portobello mushrooms with 1 tablespoon of olive oil and place them on a baking sheet. Bake for 10 minutes to soften.
Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked and flaked white fish, sautéed spinach mixture, grated Parmesan, salt, and pepper. Mix well.
Spoon the filling evenly into the pre-baked Portobello mushrooms. Return to the oven and bake for an additional 15 minutes, until the filling is heated through and slightly golden on top.
Serving Suggestions
Serve these stuffed mushrooms hot, garnished with a squeeze of fresh lemon juice if desired. They pair well with a light side salad or roasted vegetables for a complete vegetarian meal.