Portobello mushrooms with tomatoes, spinach and goat’s cheese

Meaty portobello mushrooms are an under-utilised vegetable. Their gorgeous savoury flavour and toothsome texture take the place of meat very nicely – and with more fibre. This recipe is full of flavour and nutrients and makes a great main course with a vibrant, well-dressed, salad.
Serves: 2 • Prep: 10 mins • Cook: 10-15 mins • Easy 
  • 4 large portobello mushrooms, de-stalked and brushed with melted butter
  • 20 baby tomatoes halved
  • 1 small clove of garlic crushed
  • 1 small red onion finely chopped roughly
  • 300g spinach washed
  • 120g goat’s cheese
  • sea salt
  • ½ teaspoon of sugar
  • black pepper
  • 1 dessert spoon tomato puree
  • olive oil and butter for frying
Gently grill or fry the mushrooms until cooked. Set to one side.

Fry the onion and garlic until soft then add the baby tomatoes and cook down. Add the puree, salt, pepper and sugar and cook for another couple of minutes.

In a separate pan wilt the spinach in hot butter, season.

Place the mushrooms gill-side-up on a grill pan and fill with the tomato mixture then top with the spinach and goat’s cheese.

Grill until the cheese melts.

Serve with salad and a good French dressing.

Optional – sprinkle over some toasted sourdough breadcrumbs.
Nutrition info
Mushrooms pack a good punch of nutrients, including copper which is important for cardiovascular health. Along with spinach the mushrooms also provide an excellent amount of folate. Other nutrients include vitamin C, iron, calcium, zinc and B vitamins.

Make the easy switch to being vegetarian with a veggie eatnaturally plan every week!

Mushrooms are miniature pharmaceutical factories.
Paul Stamets
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