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. 
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 of Parmigiano Reggiano, grated
- 1 cup 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: American
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.
