The consensus around this house is that we will only be watching the Superbowl because we want to eat snacks. I’m slightly leaning towards Seattle because of my Pacific Northwest roots, but my general opinion is that shoulder pads are out of style (thoughts I have while watching football… don’t consult me about the rules).
I’ve been thinking up some lighter cheesy finger food in collaboration with my fellow Recipe Reduxers this month, and since I have been loving slightly spicier foods lately, I dug straight into some Cabot Creamery Pepper Jack cheese for this appetizer idea.
These Pepper Jack + Spinach Stuffed Portobello Mushrooms were the perfect balance of veggies and buttery, spicy cheese – and you have the excuse of a big game to whip up these fancy shmancy snacks!
I received free samples of Cabot Cheese mentioned in this post.
- ¼ of a sweet onion
- 2 teaspoons olive oil
- 2 cups chopped spinach
- ⅛ teaspoon garlic powder
- 6 stuffing portobellos
- 2 ounces Pepper Jack cheese
- Optional: 2 English muffins (see note)
- Preheat the oven to 350 degrees.
- Finely dice a quarter of an onion (you need about ½ cup diced).
- In a pan over medium heat, sautee the diced onion with olive oil for 2 minutes and add in chopped spinach and garlic powder. Continue to sautee for 3-4 minutes on medium heat until wilted and then remove from the heat.
- Wipe the portobello mushrooms with a wet cloth to remove any dirt, and remove the stems and the gills to create a space for the filling.
- Set the portobellos on a baking sheet so that you can stuff them from the top with the onion and spinach mixture, and then add a nice slice of Pepper Jack cheese on top.
- Bake the mushrooms for 10 minutes, and then serve immediately.
To make this dish more of a hearty snack, set each baked portobello onto a ¼ of a toasted English muffin. Use an additional slice of melted pepper jack as pictured below to bind them together.
Truthfully speaking, I was most excited to know that I could make this recipe without worrying about Noah’s lactose intolerance, as Cabot’s cheeses are naturally lactose free. Win!
I know that I’ll be keeping it around more often, as I love supporting the family-farmer owned cooperative. And eating these Pepper Jack Stuffed Portobellos.
Looking for more recipes for the game? Try these out too:
- Apple + Manchego Bites with Balsamic Walnut Butter
- Spanish Cheese + Zucchini Quesadillas
- Black Bean + Spinach Baked Taquitos
- Baked Brie with Honey + Pistachios
- Healthy Black Bean Dip (I made this last year for the Superbowl!)