This was a great recipe for a pizza lover. The portobello was meaty and delicious. I drained my spinach and just put the cheese on top with dried herbs. The flavors were fantastic.
These are very yummy. Instead of frozen spinach I sauteed fresh spinach with garlic. Will make again. Thanks for the recipe.
These were delish! I used fresh parmesan instead of mozzarella, quite a bit of garlic, and added a thin slic gouda on top. We shared a piece of chicken but these filled us up on their own. I'll be making these often. Thank you!
I'm trying to convert to a vegetarian lifestyle and have been experimenting with different recipes. This was awesome! My skeptical hubby raved about these! The only thing I did differently was to use a mixture of Monterey Jack, Parmesan and Mozarella. YUM! Thanks Derf!
Oh wow! Where has this recipe been all my life?! I knew I wanted to try it just as a meal for myself and scaled it down for using one large cap, eyeballing the ingredients as I went. The only changes I made was to use a little olive oil on the inside , instead of butter and topped that with minced garlic, topped as directed adding some parmesan just before broiling. So, so good! This goes right in the keeper file and will be a regular on our menu. Thanks so much for posting the recipe.
Perfect afternoon lunch. My husband and I have been trying to adapt to a more vegetarian lifestyle. I was wondering what to do with the remaining 2 large portobello mushrooms. Found this recipe...adjusted it a little because I'm a lazy cook and voila!! DELICIOSO! My adjustments were...olive oil instead of butter, fresh spinach instead of frozen, italian seasoning, and already shredded cheese mixture. I started with the oil, then sprinkled cheese, sprinkled seasoning, sprinkled spinach, a bit more cheese, more seasoning, then the tomatoes. NUMMY!
I was scared to try these because as much as I love portabellas, every recipe I've tried before have left me very disappointed. Not these! They were delicious and my guests all loved them! I used fresh spinach and fresh mozarella slices rather than shredded, and I agree with Bill Nilsen - they could use some garlic. Next time I make them, I'll add some minced garlic and maybe some onion. Overall great recipe though. I'm so glad I finally have a portabella recipe I love!
Delicious and healthy! I used fresh spinach and a mixture of cheddar and asiago cheese and skipped brushing them with butter. This recipe is very forgiving and you can change topping/ingredients and it still tastes amazing. Great idea, the possibilities are endless with this dish.
This is a great base recipe - could use almost anything as the filler!
I left mine in the oven a little too long, so the greased sheet had a negative effect on having the mushrooms go slimey, but once it was on the plate and served up, it was great! I only made these for the main meal, and it was very filling. The mixture of the spinach and the melted mozzarella was great!
Would even suggest making this a version of bruschetta, with mushrooms as the base instead of crisp bread!