These vegetarian and paleo curried Spinach Stuffed Portobello Mushrooms make a great "meaty" meal and gluten-free option.
Prep: 15 mins
Cook: 10 mins
1. Prepare the Creamed Coconut Curry Spinach. Cool.
2. Remove the stems from the portobellos and scrape the black gills out with a spoon. Rub a teaspoon of salad dressing on the outside of each portobello mushroom cap and place them stem side up in a casserole dish or a pan. Pour two teaspoons of salad dressing in each mushroom cap and rub to distribute. Sprinkle with salt and pepper. Cover with plastic wrap and marinate for at least an hour.
3. Heat the grill on high. Place the portobello mushroom caps on the grill, stem side down for about 5 minutes, then flip over and grill for another 4-5.
4. Fill the grilled portobellos with curried spinach mixture. Put under the broiler, in the oven for 3-5 minutes.