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Portabellas Florentine

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“Delicious as a side dish! Very easy! I usually omit the cherry tomatoes for personal taste. Sun-dried would probably work well too, haven't tried that yet. Enjoy!”

Ingredients Nutrition


  1. Remove gills from mushrooms with tip of small spoon; remove stems.
  2. With a pastry brush, gently coat mushroom cavities and tops with 1 tablespoon vinaigrette; sprinkle with 1 teaspoon salt.
  3. Arrange mushrooms, stem sides up, on lightly greased baking pan. Cover and refrigerate 15 minutes.
  4. Combine cornbread stuffing with water; stir to moisten.
  5. In skillet, saute onion in 1 tablespoon vinaigrette over moderately high heat until onion is softened. Season with remaining 1/4 teaspoon salt and garlic powder.
  6. Remove skillet from heat; stir in stuffing mixture and spinach souffle until thoroughly combined. Fill mushrooms evenly with spinach/cornbread stuffing mixture.
  7. Top with cheese and cherry tomatoes.
  8. Bake at 350°F for 15 to 20 minutes or until spinach is puffed and cooked through and cheese is bubbly.

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