Pull out a package of frozen organic spinach, the expensive portobellos, and goat cheese. But for a main course, the mushrooms are not "expensive" for a dinner for four people.
Portobelli Farcite con Spinaci (Italian)
4 large portobellos
preheat oven to 350℉ (175℃)
Need:
1o ounce (295 ml) package of organic frozen spinach
4 large portobello mushrooms
2 minced cloves of garlic
1 cup (240 ml) organic cottage cheese
4 Tbs. (60 ml) goat cheese
1/4 tsp. (1,2 ml) each dried: oregano, basil, parsley, and thyme
2 tsp. (10 ml) Parmesan cheese
some organic lemon or lime juice
1. Microwave the frozen spinach on high for 5 minutes.
2. Spray a baking pan with olive oil.
3. Wipe the mushrooms with a paper towel.
4. Remove the steams and chop.
5. Scoop out the inside of the mushrooms with a spoon. Place in a bowl.
4. Remove the steams and chop.
5. Scoop out the inside of the mushrooms with a spoon. Place in a bowl.
6. Mix the garlic with some olive oil and few drops of lemon or lime juice.
7. Brush on the both sides of the mushrooms.
8. Place the mushrooms on the baking pan. Bake for 6 minutes.
9. Drain the spinach in a sieve, pressing with a spoon or squeeze with your hands.
10. In a food processor, puré: cottage cheese, mushroom steams and pulp, and goat cheese.
(a) Or, mix in the bowl.
11. Add spinach and herbs. Mix together.
(a) Or, mix in the bowl.
11. Add spinach and herbs. Mix together.
12. Remove the mushrooms from the oven.
13. Fill each gill side with the mixture.
14. Top each with 1/2 tsp. (2,5 ml) of the Parmesan.
15. Bake for 6 minutes or until the cheese is slightly melted.
16. Serve with:
- rice
- couscous
- by themselves
- in hamburger buns
Try: Stuffed Portobello:
http://veggiefernandezs.blogspot.com/2014/07/stuffed-portobello-mushrooms.html
