In the past couple years I have discovered that I LOVE
Portobello mushrooms. They are one of the only foods I know of that can be substituted
for both meat, such as in a vegetarian stew, and bread, for example as buns for a
hamburger.
In this recipe they do double duty. The tomato and onion
mixture could be served over either a chicken breast or bruschetta. And the
fact that it’s higher protein and lower in carbs that the later makes it a much
better healthier choice.
Ingredients:
4-6 medium or large Portabello mushrooms
olive oil spray
1 package (10 oz) frozen chopped spinach, thawed and
squeezed dry (I sautéed fresh spinach in olive oil)
1/3 cup chunky tomato sauce
½ cup sliced green onions
1/3 cup sun-dried tomatoes packed in oil, drained and
chopped
¼ tsp crushed red pepper
3 oz (about ¾ cup) fontina cheese, shredded
Directions:
Heat oven to 375. Remove stems from mushrooms. Spray both
sides of mushrooms with oil; arrange on a baking pan. Bake for 10 mins, turning
once. Meanwhile, in a small bowl combine spinach and tomato sauce. In another
bowl combine green onions, sun-dried tomatoes, and crushed red pepper. Remove
mushroom caps from the oven; place cut side up on baking pan. Spoon spinach
mixture into mushrooms, dividing evenly. Top each with an equal amount of the tomato mixture and sprinkle with fontina cheese. Return to oven until
heated through and cheese begins to melt, 5 to 8 minutes.
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