This one…oh this one.
It all started about 10 years ago when I was visiting Jill in Ohio and she made us a batch of baby portobello mushrooms stuffed with spinach. I fell in love but as with every recipe…I had to mess with it and change it over time.
This one is now it’s own beast and a huge family favorite. Did I mention this is one of the easiest veggie meals out there? Prep time is no more than 5-10 minutes tops! So no excuses that you are to busy to make a homecooked meal! ;-)
Portobello Mushrooms ( I prefer the large ones but the baby porto’s will work just the same)
Red Pepper flakes
Italian salad dressing of choice
I typically start with one large mushroom per family member
Wash them off really well…mushrooms are dirty creatures by nature…but oh so yummy!
I typically use a knife to cut out the center but I use a spoon to gently scoop out the under side.
I like to keep as much of the mushroom “meat” intact.
Take a nice big bunch of spinach and throw it on the cutting board
Simply cut it all up…kitchen scissors work great by the way…makes fast work of it!
So here is the deal…I could give you exact measurements on the feta and mozzarella cheese amounts but….
I like alot of cheese. It just isn’t that way for many.
With this recipe you really could use more…less….or even goat or blue cheese.
All great options! Go crazy!
Live on the edge!
Slice up a lovely tomato and throw that in there too!!
Add in some red pepper flakes and white pepper to taste…
And then add in your favorite oil based salad dressing.
I have a confession.
I use very little “preserved” foods. Most of the time I steer well clear of anything with corn syrup.
Not because it is bad for you (even though we know it is) but because most of the time I see “corn syrup”
and think “cheap and tasteless”. Most of the time I am right.
But something about Kraft’s Tuscan Italian dressing I just love.
I use it in several pasta salads and other recipes.
I am sure I could make something similar and maybe even better…..but somedays you just need “easy”.
Mix it all up!
Now get your hands all dirty by stuffing it into your lovely mushrooms!
You have to make them even prettier!
I prefer whole mozzarella slices on the top with fresh basil leaves!
Add a touch of water to the bottom of the pan.
Throw it in the oven at 350 degrees for 30-45 minutes.
I love the way it all melts together!
Makes me all kinds of happy…
it’s the little things