Stuffed Portobello Mushrooms
1 bag baby spinach
1 tomato, diced
1 cup mozzarella cheese (shredded or cubed)
2 eggs
2 cups (dry) stuffing mix (we used herb-style)
1/2 cup vegetable broth (or water)
4 Portobello Mushrooms
Olive Oil
Pre-Heat oven to 400
In a pan with some olive oil, cook the baby spinach until wilted. Add tomato, stuffing mix, and vegetable broth (or water). Remove from heat and gently stir (don't over-stir or you'll make mush out of the stuffing).
Let cool for a few minutes while you remove the stems from the mushrooms and scrape out the brown "gill" looking things. Rinse mushrooms and pat dry.
Gently beat the two eggs and mix with the stuffing mix. Mix the cheese in as well. Scoop the stuffing mix into the mushroom caps and place on a non-stick cookie sheet. Bake for 20-25 minutes or until cooked through and the tops are brown.
3 comments:
Yum! This looks so incredible!!
Yes, I'm definately glad you are back! With more time on my hands, and fewer eyes peeking over my shoulder, I *am* going to prepare a few of these meals for my family!
This looks great! I wonder if I could use the goat cheese in the fridge...
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