Spigarello Stuffed Portobello Mushrooms - O‘ahu Fresh
Avoid soggy portobello mushrooms by wiping clean, pre-broiling, and briefly baking until browned—ensuring a perfect stuffed and baked result!
Ingredients
- 3 tbsp olive oil (divided)
- 4 portobello mushroom caps (stems and gills removed, wiped clean.)
- 1 tsp kosher salt (divided)
- 1/4 tsp black pepper
- 1 bunch spigarello (kale or spinach) (stems removed, sliced into ribbons.)
- 1 small onion (finely chopped)
- 1 tbsp minced garlic
- 1/4 cup grated Parmesan
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