This declicious layered portabella packs a lot of flavor and only dirties up one skillet.
By Jerri Green
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.
PrintOne Skillet Layered Portabella
- Total Time: 25 minutes
- Yield: 1 1x
Description
big mushroom taste, little clean up
Ingredients
- Olive oil for drizzling
- 1 large portabella, cleaned and destemmed
- 1/4 cup of parmesano reggano
- 1 cup of baby spinach leaves
- 3–4 grape tomatoes
- garlic powder
- salt and pepper to taste
Instructions
- Drizzle you skillet with oil, enough to coat it.
- Add in the mushroom gill side down and heat on medium high flame.
- Let soften a few minutes.
- Flip. Season with salt, pepper, and garlic powder.
- Push to the side.
- Top with cheese.
- Add the spinach and a bit more oil on the side.
- Season with more salt and wilt.
- Move spinach on top of cheese.
- Halve tomatoes and add to skillet.
- Let them carmelize and add to mushroom.
- Serve warm.
- Prep Time: 10 mins
- Cook Time: 15 mins
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.
