Roman Style Spinach stuffed Portobello

butterfly Serves: 4

Written By Eydie Desser


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I made this recipe in honor of National Spinach day, but it is good all year round!   The  “S” made out of spinach reminds us about Popeye the Sailor man!  Spinach means strength!  Not only is this a healthy dish, it’s lovely and satisfying for yourself and your friends. Garlic, spinach, raisins and pine nuts nestled in balsamic roasted portobello mushrooms make it Roman style and will leave you saying, “Now that’s Italiano!”  


  • 4 small portobello mushrooms, washed and stem removed
  • ¼ cup balsamic vinegar
  • 2 pounds fresh spinach, tough stems removed
  • 3 large garlic cloves, minced
  • ¼ cup dried raisins, soaked in warm water for 5 minutes, drained
  • 2 tablespoons lightly toasted pine nuts
  • 1 lemon cut in half


For the Mushrooms:

Preheat oven to 400℉

  1. Place prepared mushrooms in a large bowl and pour in balsamic vinegar.  Turn mushrooms to coat.
  2. Place mushrooms, cap side down on a parchment lined sheet pan, and place in the preheated oven.  Cook until the mushrooms are just tender when pierced with a knife, but still hold their shape, about 10-15 minutes depending on size of the mushroom caps.
  3. Remove from the oven and reserve.
For the Spinach:
  1. Place stemmed spinach in a very large bowl filled with ice water.  Swish spinach around loosening any dirt clinging to the leaves.  Strain and wash again. Drain.
  2. Add spinach to a 6-qt pot and cover with cold water.  Bring the water to a boil over high heat, then lower the heat to medium and cook the spinach for 5 minutes.  Strain the spinach once cooked and place on a large cutting board.  Finely chop the spinach.
  3. Heat  the same pot in which you cooked the spinach over medium high heat for 1 minute.  Add in the chopped spinach and minced garlic to the pot and immediately turn heat down to low.  Quickly saute until the garlic is fragrant, 30-45 seconds. Stir in raisins and cook for a minute or 2 to combine the flavors. 
  4. Stir in toasted pine nuts and turn off heat.
To Serve:

Place a large spoonful of the spinach mixture in the cavity of each of the mushroom caps.  Squeeze a little lemon juice on each of the mounds of spinach and serve.

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