While trying to lesson my husband's and my meat consumption I came up with a scrumptious Stuffed Portobello recipe and I am going to give the recipe for TWO sauce that I like to make for them!
These babies almost taste like oysters Rockefeller (almost). They're really great on top of some mashed potatoes with either a white and creamy sauce or red wine balsamic!
Serves 2 - 4
Grocery List
1. 4 Portobello mushrooms
2. 1 10oz bag of spinach
3. 1 cup of grated Parmesan cheese (or sub 1/2 with Gouda)
4. 1/4 cup of cooked, copped bacon
5. 3 tbsp of homemade or Panko bread crumbs
6. 1 Egg
7. 1 garlic clove minced
8. Salt and pepper to taste
9. 1 tbsp Italian salad dressing
Recipe
1. Preheat oven to 350 degrees.
2. Remove stems and wash Portobello's by wetting a paper towel and rubbing the dirt and brown off of them. Rub with Italian dressing.
3. Arrange on a bacon sheet, gill sides up and bake for 12 minutes (until tender) and drain juice.
2. In a medium bowl, beat egg, garlic, salt and pepper.
3. Stir in spinach, 3/4 cups of cheese, 2 tbsp of bread crumbs (reserve 1 tbsp to top mushrooms) and mix well.
4. Fill caps with mix, top with remaining cheese and bread crumbs.
5. Cook 10 more minutes in the oven.
ENJOY! XX
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