I sometimes feel like I spend my days drowning in household chores. Pick up those toys, wipe those fingerprints off the door, and here is another load of laundry even though I just did two. And of course, there is always the dishes. This may be more my fault than anyone’s. I do a lot of cooking. Anyway, like all good stay at home moms, I am all about any dish I can make using just one pot or pan. Less clean up later is always a good thing.
Let me introduce you to my latest one dish wonder – this layered portabella. It packs a lot of flavor and only dirties up one skillet.
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One Skillet Layered Portabella
- Total Time: 25 minutes
- Yield: 1 serving 1x
Description
This one-skillet layered portabella mushroom dish is packed with flavor, featuring melted Parmigiano Reggiano, fresh spinach, and juicy grape tomatoes.
Ingredients
- Olive oil for drizzling
- 1 large portabella mushroom, cleaned and destemmed
- 1/4 cup (25 g) of Parmigiano Reggiano, grated
- 1 cup (30 g) of baby spinach leaves
- 3-4 grape tomatoes, halved
- Garlic powder to taste
- Salt to taste
- Pepper to taste
Instructions
- Drizzle your skillet with olive oil, enough to coat it evenly.
- Place the portabella mushroom gill side down in the skillet and heat over medium-high flame. Let it soften for about 3-4 minutes.
- Flip the mushroom and season with salt, pepper, and garlic powder to taste.
- Push the mushroom to one side of the skillet and add the baby spinach leaves and grape tomatoes to the other side.
- Cook the spinach and tomatoes for 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
- Layer the spinach and tomatoes on top of the mushroom.
- Sprinkle the grated Parmigiano Reggiano over the layered mushroom and cover the skillet with a lid.
- Reduce the heat to low and let it cook for another 5 minutes, or until the cheese is melted and bubbly.
- Serve immediately, enjoying the rich flavors and minimal clean-up.
Notes
- For a vegan version, substitute the Parmigiano Reggiano with a vegan cheese.
- This dish is best served immediately while the cheese is still gooey.
- If you prefer a spicier kick, add a pinch of red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3 grams
- Sodium: 350 mg
- Fat: 18 grams
- Carbohydrates: 10 grams
- Fiber: 4 grams
- Protein: 12 grams
- Cholesterol: 15 mg
This meaty mushroom is just that easy. Clean up isn’t bad either – just pop that one skillet in the dishwasher. And it tastes so good I promise you will clean your plate too. 
If You Liked This Recipe, You’ll Love These
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- Grilled Tofu Tacos with Pickled Radishes
- Smokey Sweet Potato and Black Bean Tacos
Frequently Asked Questions
Why start the mushroom gill-side down?
Placing the portabella gill-side down for the first 3–4 minutes lets moisture release from the gills away from the cooking surface, which helps the cap brown rather than steam. It also firms up the mushroom before it gets flipped and topped.
Can I make this vegan?
Yes — the notes say to substitute the Parmigiano Reggiano with a vegan cheese. All other ingredients (olive oil, portabella, spinach, grape tomatoes, garlic powder) are already plant-based.
When is the best time to serve this dish?
The notes specify this is best served immediately while the Parmigiano Reggiano is still gooey — the mushroom releases moisture as it sits, which softens the toppings and dilutes the flavor if left to stand.
