Portabello mushrooms are so versatile; they are fantastic in pastas, as a substitute as a vegetarian burger patty in lieu of meat, or stuffed with anything from grilled sausage and vegetables to onions and spinach topped with bread crumbs and brie, which is what my Mom and I opted for last night. We threw down the recipe off the cuff, and it turned out so well. I think this would be a perfect side dish; something different. If served as the star of a main course simply have enough side dishes to accompany. This recipe is so simple, but often those are the most delicious!
Bon Appetit!
Ingredients
4 portabello mushroom caps, cleaned, caps and inner film removed and set aside
2 Tablespoons butter, unsalted
1 Tablespoon olive oil
1 Tablespoon of minced garlic
1 large onion, finely chopped
1 package of frozen spinach, defrosted and drained
Italian bread crumbs, amount desired
Salt and pepper to taste
2 tomatoes, chopped
2 large slices of brie cheese
Preparation
Preheat the oven to 400 degrees.
Once the portabello caps are cleaned and the caps and inner film is removed set them aside. Mince the caps and the film and saute with both the butter and olive oil with the minced garlic and finely chopped onion until the onion is cooked through, then add in the package of well-drained spinach to incorporate.
Stuff the portabello caps with the spinach and onion saute. Bake on a nonstick baking pan, uncovered, for approximately 12-14 minutes. Remove and top with chopped tomatoes and 2 large slices of brie to cover the mixture. Return the mushrooms to the oven for an additional 4-6 minutes, until the brie has melted and the mushrooms themselves are cooked completely.
Serves: 4
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