Very very good, even if you aren't on the South Beach diet. I didn't have enough spinach so I added a bit of diced celery and some diced canadian bacon. Very tasty and meaty. Thanks for sharing!
Excellent! It even looked pretty when I served it. My grocery store didn't carry Portabello caps but large button mushroom caps also worked well.
Very tasty side dish and certainly spectacular looking on the plate. I followed the recipe but needed twice the amount the stuff to brush over the mushrooms and then need to make some more in which to saute the mushroom pieces and garlic. Not a big deal tho; went very smoothly. DD and I are on Phase 2 of SB and next time I think I'll add some cheese to the spinach filling and maybe some chopped onion sauted w/ the mushrooms and garlic. Just a personal preference... I love onions! Thanks for a great recipe. I'll definitely be making this again!
I've made these with mini portobello mushrooms and it makes a great appetizer for a party.
This was great! I passed this one on to a couple of friends who also gave it 2 thumbs up. I only made 2 portobellos, and the olive oil mixture as stated in the recipe seemed just right for 2 shrooms. I would probably double it if I made 4 of them. Thanks!
I made this recipe along with Nurse Di's Vegetarian Chilli. What a great combo this was for dinner! Using fresh spinach involves a little more work in prep time, but it is well worth it. So much better than frozen! Bravo Pixie!
Thanks Pixie! This is a great addition to my low-carb cookbook. Since I have been following a doctor's diet, my "phase 1" is just protein and vegetables...I did sneak a little grated parmesan cheese on top instead of the mozzerella. This made a great side dish!!
Love the lemony spinach filling! I had 3 mushrooms, so should've halved the filling, and baked for 30 minutes. Topped with goat cheese. Definitely will make again! Thanks!
This turned out delicious! I did cook it for about 45 minutes, and I halved the recipe. Thank you for a dinner I will definately make again! I served this with roasted grape tomatoes.