Healthy Florentine Stuffed Portobellos

Prep Time
Cook Time
Ready In

"These healthy low carb mushrooms are stuffed and ready to bake in no time at all. Serve them as an entree with a nice salad on the side, or as an appetizer."

Original recipe yields 3 servings


  • Serving Size: 1 (375.3 g)
  • Calories 390.8
  • Total Fat - 26.3 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 33.6 mg
  • Sodium - 1782.9 mg
  • Total Carbohydrate - 18.6 g
  • Dietary Fiber - 6.8 g
  • Sugars - 3.8 g
  • Protein - 24.5 g
  • Calcium - 786.6 mg
  • Iron - 6.9 mg
  • Vitamin C - 66.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Remove the stems and scrape the gills from the mushrooms.

Step 2

Blanch the spinach in boiling water for 1 minute, then drain and press dry. Roughly dice the spinach. Set aside.

Step 3

In a large saucepan on low heat, saute the onion and minced garlic for 2 minutes, in 2 tablespoons of olive oil.

Step 4

Add the spinach.

Step 5

Season with the salt and nutmeg.

Step 6

Sprinkle with the balsamic vinegar, and toss well.

Step 7

Remove the saucepan from the heat.

Step 8

Fold in the Mozzarella cheese.

Step 9

Stuff the mushroom caps with this mixture. Place caps on a baking sheet.

Step 10

Sprinkle each cap with the Parmesan cheese.

Step 11

Bake at 400 degrees, for 12-15 minutes.

Tips & Variations

No special items needed.

3 Reviews


I divided the recipe in half and they were delicious and quite filling. I used slices of fresh mozzarella cheese and I cheated and used frozen spinach. But otherwise they were made as written. I served them with long grain wild rice. Made for Billboard tag.


review by:
(24 Apr 2012)


Delicious. Easy to put together. Really liked the bit of tang from the vinegar. Made a perfect light lunch. Going to try them on the outdoor grill when the weather gets nicer.


review by:
(11 Apr 2012)


Lovely presentation. I served these as a side dish for Sunday Brunch. I cut the recipe back to two mushrooms. Next time I make them I will add a few drops of hot sauce - but that's me I like spicy. They are great the way they are.


review by:
(25 Mar 2012)