Thursday, August 19, 2010
It has been so incredibly hot that Charlie and I have been eating much lighter dinners than we do in the winter. It started when I was frantically trying to lose all of my body fat for the wedding, but has carried on since then because of the heat. There is something about eating a heavy meal after a long, excruciatingly hot day that is so unappealing.
This has become one of our new favorite meals. It is easy and relatively inexpensive (the portobellos are a little on the pricey side, but so worth it!) We usually eat these with a salad and it is plenty. I adapted this recipe a touch from a recipe I found in a magazine. It calls for green onions, but I never use them because it calls for, like, 1/4 of a cup and then I throw the rest out, so I just leave them out. I think it also calls for a second cheese, but since Kroger doesn't have the widest variety of cheeses, I just double up on Mozzarella.
4 portobello mushrooms
1 package frozen spinach
1 can diced tomatoes (I suppose you could use fresh, and I normally prefer fresh, but in this case, I would go for the canned ones)
1 package of shredded Mozzarella (you won't use the whole pack, but the amount of cheese is up to you)
Crushed Red pepper flakes
1. Preheat oven to 350. Go ahead and cook your frozen spinach and let it sit so you can properly drain it when it comes time.
2. Clean your portobellos. Don't run mushrooms under water because they just soak up all the water. Take a paper towel or dish towel and clean them. Take off the stem and take out the gills (those brown things on the inside... I just use a spoon to scoop them out).
3. Heat a pan on medium heat with some olive oil in it (go about once around the pan with it). Cook your mushrooms for about 10 to 15 minutes, until they are tender.
4. Now, make your stuffing. Drain your spinach and combine it with the diced tomatoes (drained, and I spoon my tomatoes out of the can into my bowl so that there isn't much juice going into it), a handful of mozzarella (make sure you have plenty left for topping) and a pinch of crushed red pepper flakes. You may want to add a little bit of salt too. Mix up your stuffing.
5. When the mushrooms are done cooking, put them on a baking sheet (I like to cover mine with foil for easier clean up). Stuff the mushrooms with the mixture and then top with cheese.
6. Put the mushrooms in the oven for about 15 minutes, or until the cheese is completely melted.