Stuffed Portobello Mushroom with Cherries, Tomatoes, and Spinach

5 from 1 vote

Why not try a new take on a stuffed portobello mushroom with some of the bounty from the summer harvest. We are just getting into a summer so I had squash, spinach, and nasturtiums. I

If you want to make something quick and tasty for dinner just as I did this is the perfect recipe. I didn't want to run to the store for any sort of protein so I decided on this vegetarian/vegan meal.

One Ingredient that sets this apart from the rest of the recipes is that I added some roasted cherries and tomatoes that was absolutely amazing. They gave a sweetness to the dish, that complimented the earthiness of portobellos that was melt in your mouth!

I cut the squash in thin ribbons to replicate a sort of pasta and quickly sauteed them with a little olive tapenade. The nasturtium sauce gave it a little bite of spice, to round out this recipe. You have the earthy-ness from the vegetables, and the sweetness from the roasted tomatoes and cherries.

What more do you need for a fantastic vegetarian recipe? Here is how to make my version of a stuffed portobello mushroom, I hope you enjoy it!

Ingredients

6 people

Cherries and Tomatoes

1 pint baby tomatoes
1/2 cup cherries pited
3 tbsp olive oil
salt

Nasturtium Serrano Sauce

2 whole serranos
2 cups nasturtiums
1 cup vegenaise
3/4 tsp salt

For the Vegetables

1 lb spinach
1 clove garlic minced
1 tbsp olive oil
1 tbsp butter

For the Squash

2 each yellow squash
1 whole spring onion
3 tbsp olive oil
1 tbsp butter
2 tsp tapenade

For the Portobello Mushrooms

6 whole portobello mushrooms
5 tbsp olive oil (Option-you can add 2 tbsp of balsamic)
1 sprig rosemary
salt and pepper to taste

Garnish

1/4 cup radish flowers

Nutritional information

Calories: 323kcalCarbohydrates: 14gProtein: 5gFat: 27gSaturated Fat: 3gCholesterol: 1mgSodium: 844mgPotassium: 957mgFiber: 4gSugar: 4gVitamin A: 7147IUVitamin C: 30mgCalcium: 99mgIron: 3mg

Prep Time 25

Cook Time 25

Total Time 50

Servings 6 people

For roasted cherries and tomatoes

Simply place the pitted cherries and tomatoes into a saute pan. Drizzle with olive oil and salt and place in a preheated 375 degree oven. Roast for 20-25 minutes. You want them be to roasted and cooked, but not to the point where they can’t hold their shape anymore. Take out and keep warm

For the portobello mushrooms

You have a few options for this depending on what mood you are in. You can marinate the portobellos if you have time with the olive oil and balsamic for 20-30 minutes and then simply grill them. I didn’t have time to marinate or grill them.
I simply sprinkled the balsamic and oil all over the portobellos, seasoned them with salt and pepper, and placed them into a medium-medium/low heat saute pan. I cooked them for about 12-14 minutes flipping them halfway through, and them turned off the heat and allow them to stay warm in the pan.

For the nasturtium sauce

Place everything in vitamix and puree until smooth, season with salt and set aside.

To finish

In a saute pan on medium high heat add olive oil, butter, garlic, and cook for 20 seconds. Then add the spinach. Cook for 2-3 minutes until the spinach has completely wilted down. Once it has wilted then season with salt and pepper.
Pour the spinach into a bowl and keep warm. Wipe out the same saute pan and add olive oil, butter, spring onions, and squash. Cook for 3 minutes then add the tapenade. Toss for 1 minute and then season with salt and pepper if need be.
Meanwhile take a round cookie cutter and place a few spoonfuls of the spinach inside the mold ( you can drain some of the extra juice from the spinach so it doesn’t run all over the plate). Then add a spoonful of the nasturtium sauce on top of the spinach.
Fill the portobellos with the squash-onion combination. Then take your cherries and tomatoes and place on top of the squash. Finish with radish flowers and a drizzle of olive oil. Serve and enjoy!