Baked Stuffed Portobello Florentine

  • Yield: 6 servings

Use cut, chopped frozen leaf spinach, which comes in bags, rather than a frozen block of chopped spinach in a bos.


Baked Portobellos:
1tablespoon olive oil
1tablespoon lemon juice
1/2teaspoon dried Italian herbs
Salt and fresh-ground black pepper, to taste
6large portobello mushrooms, stemmed
Florentine Stuffing:
1tablespoon olive oil
1medium red bell pepper, stemmed, seeded and chopped
1/2medium red onion, chopped
1 rib celery, chopped
3 garlic cloves, minced
2teaspoons dried oregano
1 1/2cups frozen chopped leaf spinach, do not defrost
4 to 5cups diced whole-grain bread or sourdough baguette, toasted*
1 egg, slightly beaten
1/4cup grated parmesan or romano cheese
1/2cup chopped fresh basil
Salt and freshly ground black pepper, to taste
Water or vegetable broth, as needed
1cup shredded low-fat mozzarella cheese


  1. To make mushrooms: Combine oil, lemon juice, herbs, salt and pepper in a nonreactive small bowl. Rub mixture onto bottom of mushroom caps and place them on a large baking dish, cap side down (gill side up). Preheat oven to 375F.
  2. To make stuffing: Heat oil in a large skillet or saute pan over medium heat. Saute peppers, onions, celery, garlic and oregano 2 minutes until lightly browned. Add frozen spinach and continue to saute 1 minute until defrosted. Remove from heat and let cool a few minutes. There will be liquid in mixture, and that is what you need to moisten bread.
  3. Place sauteed vegetables in a large mixing bowl. Add bread cubes, egg, parmesan, basil, salt and pepper. Mix well.
  4. If bread stuffing looks a bit dry, add a few spoons of water or vegetable broth to moisten. Stuffing should hold together like a traditional bread stuffing, but not be too wet.
  5. Divide stuffing among portobello caps and spread evenly on baking pan, trying to keep them from touching. Sprinkle mozzarella over mushrooms and bake, lightly covered with foil, 20 minutes. Remove foil and continue to cook 10 minutes longer until golden brown.
*To toast bread: Place bread cubes on a baking pan 5 minutes in a 375-degree oven to dry them out before mixing them into stuffing. It makes a fluffier filling.

Nutritional Info *per serving

  • Calories 205
  • Fat 9g
  • Cholesterol 40mg
  • Sodium 464mg
  • Carbohydrate 23g
  • Fiber 3g
  • Protein 8g