A recipe I improvised one night when we forgot to thaw the meat for dinner. Since it way improvised, I unfortunately don't have exact measurements, but it's pretty easy to eyeball. You can add meats and other veggies to this for variation.
Ingredients
Three or four portabella mushroom caps
Olive OilFresh Spinach
Garlic and Onion Seasoning (we use grillmates, you can probably just used dried minced garlic and onion)
Cream Cheese
Shredded Mozzarella Cheese
Basil Pesto
Preparation
Preheat oven to 350
Cooking the spinach
- Wash the spinach, shake once or twice to dry, and leave the excess water on the leaves.
- Sautee the spinach in olive oil with the onion and garlic seasoning in a large skillet over medium heat. Spinach is done when the leaves are kind of wilted.
- If the portabella still have the stems on them, cut them off, chop them up, and throw them in with the spinach.
Making the stuffing
- Put some cream cheese in a microwave safe bowl (I think I used about 3oz, maybe a little more) and pop it in the microwave for 15-20 seconds, just until it's softened. Stir.
- Add shredded mozzarella to thicken up the mixture. I have no idea how much I used...a few handfuls?
- Add basil pesto to taste. I used about two teaspoons.
- Add the cooked spinach. I drained off the excess olive oil, but you may want to keep it.
- Stir everything together. The mixture should be creamy, but not thin. If it seems too runny, add more shredded cheese.
Cooking the mushrooms
- Wash the mushrooms and pat dry.
- Brush the tops of the mushrooms with olive oil to prevent sticking. Set them gills-side up on a baking sheet.
- Sprinkle a little extra seasoning on the gills before filling if desired.
- Spoon the filling into the caps. This obviously works best with large caps that have a deep indentation. Be careful not to overfill shallow caps.
- Bake at 350 for 10-15 minutes. About 2-3 minutes before they're done, you can add some more mozzarella on top if you want.
Preheat oven to 350
Cooking the spinach
- Wash the spinach, shake once or twice to dry, and leave the excess water on the leaves.
- Sautee the spinach in olive oil with the onion and garlic seasoning in a large skillet over medium heat. Spinach is done when the leaves are kind of wilted.
- If the portabella still have the stems on them, cut them off, chop them up, and throw them in with the spinach.
Making the stuffing
- Put some cream cheese in a microwave safe bowl (I think I used about 3oz, maybe a little more) and pop it in the microwave for 15-20 seconds, just until it's softened. Stir.
- Add shredded mozzarella to thicken up the mixture. I have no idea how much I used...a few handfuls?
- Add basil pesto to taste. I used about two teaspoons.
- Add the cooked spinach. I drained off the excess olive oil, but you may want to keep it.
- Stir everything together. The mixture should be creamy, but not thin. If it seems too runny, add more shredded cheese.
Cooking the mushrooms
- Wash the mushrooms and pat dry.
- Brush the tops of the mushrooms with olive oil to prevent sticking. Set them gills-side up on a baking sheet.
- Sprinkle a little extra seasoning on the gills before filling if desired.
- Spoon the filling into the caps. This obviously works best with large caps that have a deep indentation. Be careful not to overfill shallow caps.
- Bake at 350 for 10-15 minutes. About 2-3 minutes before they're done, you can add some more mozzarella on top if you want.
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