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
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
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!