Portobello Mushroom Towers Recipe
Eating healthy can be hard and many think, dull. So many tasty dishes we love are usually high in calories. But, did you know that low-calorie recipes can be just as enjoyable as those with lots of calories?
Check out today’s guest-post recipe. The recipe is from SECRETS OF SKINNY COOKING: Mouthwatering Recipes You Won’t Believe are Low Calorie By Victoria Dwek and Shani Taub C.D.C. Artscroll/Shaar Press; May 2017. The recipe will yield 2 large servings.
Portobello Mushroom Towers Recipe
MUSHROOMS
2 Portobello mushroom caps
1/4 cup red wine vinegar
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp salt
TOPPINGS
1 red pepper
1/2 onion, sliced
1 tsp salt, plus more for sprinkling
1/2 onion, diced
8 oz frozen spinach, thawed, drained
2 (1-oz) slices Muenster OR mozzarella cheese
Place mushroom caps into a ziplock bag. Add red wine vinegar, garlic powder, basil, and salt. Seal; marinate for 1 hour or up to overnight in the refrigerator.
Preheat oven to 400ºF. Place mushrooms and marinade into a baking pan; bake for 25 minutes.
Meanwhile, place red pepper into the oven (on its own or in a baking pan). Roast until skin is blistered, about 35-45 minutes. Let cool; peel and discard peel and seeds. Slice pepper; set aside.
Coat a sauté pan with nonstick cooking spray; heat over medium-high heat. Add sliced onion; lower heat and sprinkle with salt. Cover; cook, stirring occasionally, until onions are golden, about 15 minutes. Remove from pan; set aside.
Coat the sauté pan again with nonstick cooking spray; heat over medium-high heat. Add diced onion; lower heat and sprinkle with salt. Cover; cook, stirring occasionally, until onions are soft, about 5 minutes. Add spinach; cook an additional 2 minutes. Season with salt.
Assemble the towers: Top each mushroom with half the spinach mixture, half the peppers, and half the onions. Top with one slice of cheese; bake until cheese is golden and bubbling, 9-10 minutes.
Make Ahead: All the components of this dish can be made ahead and stored separately in the refrigerator for up to 1 week. Simply assemble and bake when ready to enjoy.
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