Tuesday, April 21, 2009

Stuffed to the Gills! :-)

One of my favorite things to eat is portabella mushrooms. They have a great texture. Some people would describe it as "meaty," however, I do not subscribe to this description! It is a thick and satisfying texture, though. So, when I saw this yummy looking recipe on Maria's site, I knew that I had to try it! I even "splurged" and got the yellow bell pepper (which I love but just find too pricey!). I thought this was a delicious and filling meal; however, I did miss the saucy taste and texture. This could EASILY be remidied by adding just a tad of spaghetti sauce. Try it out...it's the perfect spring dinner (or lunch!). I did make a couple of changes because of ingredients on hand...those are in my recipe. If you want to see Maria's (which I'm sure is better!) click on the link above. AND if you're stuffed to the gills with pictures on your digital camera...check out this great giveaway from Veggie Venture and BlogHer for a great HP Photosmart Wireless Printer! What a great prize. Now get to scraping those gills and fill those mushrooms!

Stuffed Portabella Mushrooms
2 Portobello mushrooms
Balsamic vinegar
olive oil
2 cloves garlic, minced
1/4 of an onion, chopped
1 yellow pepper, roasted and chopped
2 Roma tomatoes, chopped
2 cups of fresh spinach
corn meal
basil
Nature's Seasoning
Mozzerella cheese

1. Preheat the oven to 375 degrees. Remove the stem and gills from the mushroom. I used a spoon to scoop them out as suggested by Maria...what a brilliant suggestion. Never have been able to do it until then!
2. Brush the mushrooms with balsamic vinegar.
3. Heat a sprinkle of olive oil in a small (or large!) saute pan. Add the onions and garlic. Cook until tender. Add in peppers. Cook until tender.
4. Add in tomatoes and spinach.
Cook until spinach wilted and "cooked."
5. Divide the filling and stuff the mushrooms.
6. Sprinkle breadcrumbs on the top and add Italian seasoning. Top with cheese.
7. Place on a baking sheet and bake for about ten minutes or until the cheese is melted.
8. Enjoy! Thanks, Maria!

11 comments:

Pearl said...

i've never tried portabello mushrooms; are they any like shiitake mushrooms?

Emily said...

Mmm the mushrooms look very cheesy and delicious! I like it.

bakingblonde said...

YUM!
We just grilled mushrooms last weekend, so yummy!

Cate O'Malley said...

Love stuffed mushrooms, but don't make them often enough since no one else will eat them. These look so good and hearty!

Elle said...

I love portobello mushrooms and often choose that as a sandwich over burger or chicken sandwiches when it is on the menu. Havn't made stuffed portobellos at home in a while. Your recipe sounds perfect! So delicious with the veggie full stuffing.

Claire said...

Pearl - I think they are probably thicker than shiitake but I'm not completely sure. Once cooked, I don't think they have a very distinct "mushroomy" taste, either.

Emily - :-) Thanks! The cheese did add a good bit of flavor.

BB - I just love them...mmm!

Cate - You know, since you can buy the big portabellas in packs of two, you could easily make it just for you...maybe when Nicholas and the husband have their "boys only" trip!

Elle - I do too. Just went to a sandwich place this weekend and had a veggie sandwich with tomatoes, peppers, mushrooms, and alfalfa sprouts...it was REALLY good!

Lorraine @NotQuiteNigella said...

These look so scrumptious! Stuffed veges always look and taste wonderful but yes Portobellos are that bit more special :)

FoodsThatFit said...

I love mushrooms, all kinds! Your meals looks great!

FoodsThatFit said...

o.k. I can't spell....It should have said "meal looks great....".

Maris said...

I love portabello mushrooms! I usually have them grilled or sliced on a sandwich but have never tried them stuffed. Spinach and tomatoes sound really good in this!

Shelly said...

I love portabellos, and these look great!