Clam and Spinach Stuffed Portabella Mushrooms

Portabellas are a very versatile vegetable and serve as a high source of protein. They can be stuffed, baked, grilled or sautéed. For a cleaner taste I prefer to scrape off the gills before cooking. Cooked portabella mushrooms and this dish can be frozen and will keep for several months. Place in freezer containers or bags, excluding as much air as possible.

Making this dish is like a construction project. You start with the foundation and end with the roof. These stuffed portabellas are savory, with the sweetness of the clams and the “mushroominess” of the portabella.

Makes 4 serving

Layer 1 - Mushroom

• 4 lg. Portabella Mushrooms *
• 1 tsp Table Salt or 2 tsp Kosher Salt
• Cooking Spray

Layer 2 - Spinach

• 9 oz Fresh Spinach (washed)
• 1 TBS olive oil
• ½ C Minced Yellow Onion
• 3 Cloves Garlic (minced)
• ¼ tsp Table Salt or ½ tsp Kosher Salt
• ¼ C Grated Romano or Parmesan Cheese

Layer 3 - Clams

• 2 cans chopped clams (drain and reserve juice)
• ½ C plain breadcrumbs
• ½ C Grated Romano or Parmesan Cheese
• 2 Cloves Garlic (minced) divided
• 2 TBS fresh or 2 tsp dried Parsley
• ¼ tsp of freshly grated Pepper
• 2 TBS olive oil
• ¼ C reserved clam juice

Final Assembly

• ½ C Shredded Mozzarella
• 1 Lemon cut into wedges

Layer 1

Preheat the oven to 350°F.  Clean the portabella mushrooms and remove the gills using a spoon. Gently scrape them off (see photo).  Put ¼ of the salt on each mushroom. Coat the top of the Portobello mushrooms with olive oil or cooking spray.

Layer 2

Wash and drain the spinach. Heat the olive oil in a very large frying pan over medium heat. Add the minced onion. Cook until transparent (5-10 minutes). When the onions are cooked add the minced garlic and cook for 30 seconds (do not overcook the garlic or it will become bitter). Immediately add half of the spinach, mixing it with the cooked onions. As soon as the spinach has started to wilt add the remaining spinach. Continue cooking until the spinach has wilted but is not completely cooked. Remove to a bowl until you are ready to complete the final assembly.

Layer 3

Drain the minced clams by placing a strainer in a bowl. Mix all of the Layer 3 ingredients in a medium sized bowl.  If the mixture is dry add more of the reserved clam juice until it holds together. 

Final Assembly

1.    Spray a rimmed baking sheet with cooking spray

2.    Place the portabellas on the baking sheet

3.    Top each portabella with ¼ of the spinach

4.    Top the spinach layer with ¼ of the clam mixture

5.    Top the clam layer with ¼ of the mozzarella

Bake in the 350°F oven for 20 minutes. Serve immediately.  Serve with lemon quarters.

Note: Clam and spinach stuffed mushrooms can be prepared ahead of time, covered in plastic wrap, and refrigerated overnight. Increase cooking time to 30 minutes if the clams are cold.

To print this recipe click on Clam & Spinach Stuffed Portabella Mushrooms