Hmmmm. It was easy. Delicious. The family is full, leftovers are in the fridge, and sundaes await in the freezer–when we recover from the food coma. Today, I attempted stuffed Portobello mushrooms, marinated and breaded pork chops, and corn-on-the-cob. After reading multiple recipes, I decided on the following ingredients for the mushrooms:
Stuffed Portobello Mushrooms
Ingredients:
- 4 large Portobello mushrooms, rinsed and stems removed
- 1 medium leek, thinly sliced
- 1 medium onion, chopped
- 2-3 cloves garlic, chopped
- 1 yellow zucchini
- 1 orange bell pepper, chopped
- 1 medium tomato, seeds removed and chopped
- 6-7 fresh basil leaves to taste, chopped
- sprinkle of parsley or chopped parsley
- 2 cups spinach, washed
- handful of shred parm or mozzarella cheese
- 2 tablespoons olive oil, more to spread on mushroom caps
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Remove the stem of the mushrooms by lightly twisting the stem from the head. Rinse the soil away and pat dry. Set aside.
- Thinly chop the leek until you reach the coarse green of the upper leaves. Finely chop the onion.
- In a sauté pan, pour in 2 tablespoons oil. Heat to medium and add leeks. Stir and let sauté until leeks soften slightly. Add onions.
- While onions and leeks soften, chop the garlic, zucchini, bell pepper, tomato, basil, and parsley, if using fresh.
- When onions are softened, add in zucchini. Allow to brown slightly. Add in basil, bell pepper, tomato, and parsley. Sprinkle with a pinch of salt and pepper. Heat through and remove from heat.
- Add in spinach. Stir in and allow to wilt.
- Stir in cheese. Set mixture aside.
- Pour a very small amount of oil into your palm. Use to coat the cap of each mushroom. Place each mushroom, capside down, onto a foiled baking sheet.
- Spoon the vegetable mixture into the caps. Sprinkle with addition cheese and pepper.
- Place in the pre-heated oven. Set the timer for 12 minutes. Remove from heat. Enjoy 🙂