Stuffed Portobello Mushrooms
Great mushrooms! What an appetizer, or meal!:D This is the original recipe but I added a few things. I chopped and cooked some BACON and sauteed the veggies in that, I added some seasoned breadcrumbs to the veggie mix and at the end when they came out, spritzed them with some lemon. Try this!!! Oh yeah I doubled it!
4 Portobello Mushrooms
1/2 a yellow Spanish onion
2 cloves of garlic
Fresh Mozzarella balls
Baby Spinach (to taste. I used about 15 leafs)
8 Cherry tomatoes
freshly ground black pepper
shredded cheddar/colby mix
Step 1: Wash all vegetables very well. there's a salmonella scare going around, so don't take any chances. Remove all stems from the mushrooms & the spinach.
Step 2: Spray non-stick baking pan with cooking spray and place the mushrooms in, stem side up
Step 3: Slice the mozzarella balls into thin strips and layer them on top of the mushrooms\\
Step 4: Mince the garlic & the onion half and saute in pan with cooking spray. Sprinkle with black pepper to taste. Then chop up the spinach into small pieces. When the garlic & onion just begin to brown, add the spinach and stir until there is no moisture left in the pan
Step 5: Spoon the onion, garlic & spinach mix onto the mozzarella slices. Then slice the cherry tomatoes and layer on top of the mixture. (yes, the pan is clean, it's just very old and very well loved)
Step 6: Sprinkle the shredded cheddar/colby cheese on top of the tomatoes and bake in oven at 300 for about 20 minutes.
Step 7: Lightly sprinkle with the kosher salt. Serve & enjoy
Get everything ready!
Use fresh Mozzarella
Finish with cheese!!!
Out of the oven
Next stop---my belly!