Sunday, May 13, 2018

Portobello Spinach Stacks- A Plant Based Entree

This Portobello mushroom entree makes a "meaty" tasting dinner that is low calorie, low in fat, but has a significant amount of protein. In addition, this entree is plant based, gluten free, and nut free. Regardless, it tastes absolutely delicious. (updated Nov 2023)

I layered this casserole with just 3 ingredients:
Fresh sliced tomatoes (roasted them for 5 minutes), sautéed fresh spinach, and grilled or baked portobello mushrooms.

I roasted the tomatoes and portobello mushrooms (separately as the tomatoes give off a lot of juice, and I only roasted them for 5 minutes). I sautéed the spinach as well. I then layered in a casserole dish and sprinkled with Himalayan salt and some freshly cracked pepper.

It tasted divine and so healthy. We ate it with a bowl of my Spicy Lentil Soup and my Hearts of Palm and Avocado Salad making this a true plant based (vegan) meal that was extremely hearty, nutritious, and satisfying.

We are eating plant based meals.  Again this is a great entree or side to serve for guests as it is very allergy friendly for those who need to eat gluten free, dairy free, and nut free.


2-3 large Portobello mushrooms, washed quickly and wiped off ( do not allow to sit in water)
2 tomatoes, sliced
1 pound of spinach
optional: sliced garlic to sautee the spinach
Himalayan salt
Freshly cracked pepper
Vegetarian broth for sautéing (or use olive oil if you are not oil-free like me)

The flavors mingle beautifully and it is a nice balance of vegetables.

Preheat oven to 425
Spray the portobello mushrooms with olive oil spray, sprinkle with salt and pepper and then lay a cookie sheet covered with parchment .  Lay the tomatoes on another parchment covered cookie sheet with salt and pepper. Place both trays in the pre heated oven - roast the tomatoes for 5 minutes and the mushrooms for 15 minutes. While the veggies are roasting, sauté the fresh spinach in a 2 tablespoons of vegetable broth (or use olive oil) in a covered skillet until well wilted (about 2 minutes). Remove and set aside.
Depending on the size of the mushrooms, cut in half or thirds. Layer a casserole with tomatoes, add the wilted spinach to each tomato and then cover each stack with a portobello piece. Return to oven for 5 minutes to warm.

My Notes: 
1. I've updated this post because as of 2022, I stopped using oil and sauté everything in broth. (based on Forks over Knives philosophy) 


  1. Definitely my kind of food, Judee. So perfect for meatless Monday meals :-) Have a wonderful week ahead!

  2. Yum, yum. Looks and tastes great. Thanks for sharing. Will share this so others might see.

    1. Thanks for sharing my recipe. I appreciate it very much

  3. My partner and I absolutely love your blog and find almost all of your post's to be exactly I'm looking for.
    Does one offer guest writers to write content for you?
    I wouldn't mind composing a post or elaborating on a number of the subjects you write about here.
    Again, awesome site!

  4. Judee, these look so delicious! I love this wholesome recipe. Thank you so much for being a part of the Hearth and Soul Link Party!

  5. Pinned this post and can't wait to make it. Happy Thanksgiving and be well.

  6. Outstanding - just what we need GF and Vegan combined
    Thank you for sharing your links with us at #288 SSPS Linky. See you again next week.


Your comments are appreciated. I love knowing who is stopping by to read my posts! Have a great day.