Portabellas Stuffed With Spinach and Blue Cheese

Total Time
20 mins
25 mins

I had these as an appetizer at the Blue Grotto restaurant in Daytona Beach. My DH and I loved them, so I have attempted to recreate the recipe.

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  1. Remove stems from mushrooms and chop.
  2. Bake portabella caps for about 10 minutes in 400 degree oven.
  3. Remove and cool.
  4. Saute onions and garlic in 1T oil until onions are translucent.
  5. Add spinach to onions and garlic and saute until spinach is wilted.
  6. Spoon this mixture into portabella caps.
  7. Sprinkle blue cheese on top
  8. Bake 15 minutes at 400 degrees.
  9. Mix remaining olive oil and balsamic vinegar.
  10. Drizzle over the cooked portabellas and serve.
Most Helpful

5 5

An amazing combination of flavors that were just meant to be! I wouldn't change a single thing about this recipe because it is perfect.

5 5

As a fan of blue cheese, portabellas and balsamic vinegar DH and I thought these made a very pleasant main dish for a vegetarian meal. I made as written and we found the vinegar oil dressing did a wonderful job of both highlighting as well as bring together all wonderful flavors. We found a large portabella worked nicely as a main dish and think that if using as an appetizer should use a small to medium portabella. This is a ten star recipe that I will be enjoying again, thanks for the post.