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Italian Stuffed Portobellos


This appetizer reminds me of my Italian heritage with  a meat-free twist.  I made these delicious portobellos for Christmas Eve dinner at my in-laws.

Perfect for a holiday celebration.




1/2 cup extra virgin olive oil

2 Tbs. of balsamic vinegar

2 garlic cloves, minced (2 tsp.)

4 large portobello mushroom caps


2 Tbs. extra virgin olive oil

1/2 cup chopped onion

8 sun-dried tomatoes, sliced (get the oil-packed ones)

2 garlic cloves, minced (2 tsp.)

12 oz. of fresh spinach leaves (make sure organic + is comparable to 8 cups)




1.  Mushrooms:  Preheat oven to 375 degrees F.  Whisk together oil, vinegar, and garlic in bowl.  Brush mushroom caps with mixture and place on baking sheet. Roast for 25 minutes.  Drain on a paper-towel lined plate.

2.  Filling:  Toast breadcrumbs on baking sheet for 2 minutes then set aside.  Heat oil in skillet over medium heat. Add onion, sate for 5 minutes.  Add sun-dried tomatoes plus garlic and saute for 1 minute.  Add spinach and cook for 3 minutes until spinach is wilted.


This dish was so easy to make especially in the  midst of holiday craziness.

Buon Natale!


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