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.
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| Mushroom on left has gills. Mushroom on right is after removal. |
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| Chopped mushroom stems, garlic, and olives. |
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| Brush caps with vinaigrette. |
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| Add chopped items to remaining vinaigrette. |
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| Add spinach. |
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| Roast! |
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| I cooked my shrimp in the same pan. |
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| Eat your veggies and have your shrimp, too! |
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| Cover reveal! I'm so in love with this cover! |
