Recipe

Portobello Mushroom Topped with Mashed Potatoes & Spinach

Updated on 4 min read

Quick Description

This Portobello Mushroom Topped with Mashed Potatoes & Spinach is a low-carb, deliciously savory dish that combines the meaty texture of portobello mushrooms with creamy mashed potatoes and fresh spinach. It’s drizzled with a balsamic glaze for a burst of flavor.

Servings & Timing

  • Servings: 1
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes

Ingredients List

  • 1 portobello mushroom (large, cleaned and stem removed)
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • Juice of ½ lemon
  • ½ tablespoon tamari or soy sauce
  • 1 small clove of garlic, minced
  • Mashed potatoes (pre-made or freshly made, for topping)
  • Fresh spinach (for sautéing)

Instructions

Step 1: Prepare the Mushroom

  1. Clean and Prep the Mushroom:
    • Clean the portobello mushroom with a damp cloth and remove the stem.
    • Place the mushroom on a baking sheet or in a skillet for cooking.

Step 2: Make the Glaze

  1. Prepare the Balsamic Glaze:
    • In a small bowl, combine the olive oil, balsamic vinegar, lemon juice, tamari (or soy sauce), and minced garlic. Stir well to combine.

Step 3: Cook the Mushroom

  1. Cook the Mushroom:
    • Heat a skillet over medium heat and add a drizzle of olive oil.
    • Place the portobello mushroom in the skillet and cook for 3-4 minutes per side, until the mushroom is tender and starts to brown slightly.
    • During the last minute of cooking, drizzle the balsamic glaze over the mushroom and cook for another minute to let the sauce infuse the mushroom with flavor.

Step 4: Sauté the Spinach

  1. Cook the Spinach:
    • In a separate pan, sauté the fresh spinach with a little bit of olive oil or butter over medium heat until wilted, about 2-3 minutes. Season with salt and pepper to taste.

Step 5: Prepare the Mashed Potatoes

  1. Prepare the Mashed Potatoes:
    • If you don’t already have mashed potatoes prepared, cook and mash your favorite type of potatoes (e.g., russet or Yukon gold).
    • Add butter, salt, and pepper to taste. Optionally, you can add garlic powder or cheese for extra flavor.

Step 6: Assemble the Dish

  1. Assemble the Dish:
    • Place the sautéed spinach onto a plate.
    • Top with a generous scoop of mashed potatoes.
    • Place the cooked portobello mushroom on top, drizzling any leftover balsamic glaze over the whole dish.

Step 7: Serve

  1. Serve and Enjoy:
    • Serve immediately and enjoy this warm, savory meal that’s simple to prepare and packed with flavor!

Additional Notes

  • Vegan Option: You can make this dish vegan by substituting the mashed potatoes with cauliflower mash or using a vegan cheese alternative in the mashed potatoes.
  • Flavor Boost: Add some crushed red pepper flakes or herbs like thyme or oregano to the glaze for extra depth of flavor.
  • Substitute for Tamari/Soy Sauce: If you prefer, you can use coconut aminos for a soy-free option.

Dietary Info

  • Low-Carb
  • Vegan Option Available
  • Gluten-Free
  • Dairy-Free Option Available
  • Vegetarian-Friendly

Ingredient Details & Substitutions

  • Portobello Mushrooms: You can also use other types of mushrooms like cremini or shiitake for a different flavor profile.
  • Mashed Potatoes: You can use mashed cauliflower for a low-carb alternative to potatoes, or add cheese to your mashed potatoes for a creamy twist.

Recipe Variations & Serving Suggestions

  • Add Protein: Serve this dish with grilled chicken or ground turkey for added protein.
  • Toppings: Garnish with extra parmesan cheese or fresh herbs like basil for a refreshing touch.

Storage & Make-Ahead

  • Refrigerate: Leftovers can be stored in an airtight container for up to 3 days. Reheat in the microwave or oven.
  • Freezing: This dish can be frozen for up to 1 month. Store the cooked mushroom and spinach separately, and reheat before serving.

Nutrition (Per Serving)

  • Calories: 300 kcal (depending on amount of mashed potatoes)
  • Protein: 5 g
  • Fat: 25 g
  • Carbs: 10 g
  • Net Carbs: 8 g
  • Fiber: 2 g

FAQs

Q: Can I use pre-cooked mashed potatoes?
Yes! You can use store-bought pre-cooked mashed potatoes, just ensure they are low-carb and don’t contain added sugars.

Q: Can I add more veggies to the dish?
Yes, feel free to add roasted zucchini, eggplant, or bell peppers for added texture and flavor.

Q: Can I make this dish ahead of time?
Yes, you can prepare the portobello mushroom and spinach, then store it in the fridge for 1-2 days. Reheat before serving.

Optional Personal Story

This Portobello Mushroom Topped with Mashed Potatoes & Spinach is one of my favorite quick meals. It’s simple, satisfying, and packed with flavors I love. The balsamic glaze really brings everything together, and it’s perfect for a cozy dinner.

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Try this Portobello Mushroom Topped with Mashed Potatoes & Spinach recipe today for a healthy, low-carb meal that doesn’t sacrifice flavor! Perfect for any occasion.

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