Showing posts with label Spinach portobello. Show all posts
Showing posts with label Spinach portobello. Show all posts

Monday, March 20, 2017

Portobello Mushrooms Stuffed with Spinach

Contrary to popular belief, I do not live off cakes and comfort foods. Sometimes, I even eat something really healthy! This was a new recipe for me. Portobello mushrooms were on sale, so I nabbed some without the vaguest idea what I would do with them. Happily, I planned to cook shrimp for dinner.

All the recipes I looked at involved chopping shrimp to stuff the mushrooms. While that sounds very tasty, I had bought lovely super large shrimp, and I wasn't about to chop them to bits. While the large shrimp cost more, I have found we usually only eat ten of them, which makes them much more affordable.

I happened upon a Kraft recipe in which they used one of their salad dressings, so if you use a bottled oil and vinegar type of dressing, you could use that if you like. I made a simple dressing of my own. I also added olives to the stuffing, and a slice of cheese for the top. It's not much cheese, just enough to add a little flavor and break up all those veggies!

Portobello Mushrooms Stuffed with Spinach
(makes 2, double for 4)
Based on a recipe by Kraft.

2 tablespoons olive oil
1 teaspoon balsamic vinegar
dash of salt
1/4 teaspoon thyme
pinch of sage
2 portobello mushrooms
1 large garlic clove
12 large black olives
10 ounces (3 very large handfuls) of baby spinach
2 thin slices of cheese (I used smoked Gouda)

Preheat oven to 400. Grease a pan or line it with parchment paper.

Whisk together the olive oil, vinegar, salt, thyme, and sage. Remove the stems from the mushrooms and chop. Using a spoon, remove the gills from the mushrooms and discard.

Brush the tops and bottom of the mushrooms with the oil mixture. Pour the rest into a deep pan and heat.

Mince the garlic and chop the olives. Add the garlic, olives, and chopped mushroom stems to the pan. Cook 2-3 minutes. Add the spinach and cover. Cook about 2 minutes until it begins to wilt. Turn the spinach a bit. Cook another 2 minutes.

Fill the mushrooms with the spinach. Roast in oven 14 minutes, add one slice of cheese to each mushroom and roast another 4-6 minutes.

Mushroom on left has gills. Mushroom on right is after removal.
Chopped mushroom stems, garlic, and olives.
Brush caps with vinaigrette.
Add chopped items to remaining vinaigrette.
Add spinach.
I cooked my shrimp in the same pan.

Eat your veggies and have your shrimp, too!

Cover reveal! I'm so in love with this cover!