Shuga’ Mommas: Portobello Stuffed Mushrooms

True Fact: I could eat mushrooms every day of the week and twice on Sunday.

I never understood why people don’t like mushrooms. How could you not like something smothered and covered in cheese, herbs, and a bit of tomato sauce? (Now I must ask myself if I really like mushrooms or cheese…hmmm…something to think about).

Anyway, because I like to experiment with what’s in my fridge, I made this concoction the other night, and it was actually pretty great. And, ridiculously cheap to make. Graduate wife budget + cheap, healthy meal= winner in our house!

PORTOBELLO STUFFED MUSHROOMS

  • 4 Portobello Mushrooms
  • 1 package of fresh spinach
  • 1 container of ricotta cheese (or you can use feta, or whatever your heart desires)
  • 4 or 5 TBSP of Parmesan
  • 2 cloves of garlic, minced
  • variety of herbs (oregano, parsley, basil)
  • 2 TBSP of olive oil
  • Salt and Pepper to taste
  • Jar of tomato and basil sauce (or you can even use the pizza sauce recipe post from awhile ago)

Preheat oven to 350F (176C)

Heat olive oil in sauce pan. Saute spinach and garlic for about 5 minutes, and set aside.

In a separate bowl, add container of Ricotta cheese and Parmesan then mix together. Next, add in spinach, herbs, salt, pepper, and garlic. Mix thoroughly, and then place mixture inside the mushrooms. Pour sauce over the top and bake for 20 minutes, or until tops are brown. Sprinkle with Parmesan and serve!

The recipe will serve 2 people as a stand-alone meal; 4 people if served as a starter, or with a salad.

And did you know?? The portobello also called portabella is really simply a brown crimini mushroom in disguise. Evidently the usage of the two words “portobello vs. portabella” is simply an issue of a marketing brand. Once the little brown crimini grows up to be about 4″ – 6″ in diameter he is deemed to be a portobello.

-Mandy

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