Receta Stuffed Portabello Mushrooms
· August 18, 2015
When it’s hot outside quick and light meals are the way to go – especially when you can grill them. It’s been so hot here in New Jersey, I turned off my oven a few weeks ago and have been grilling just about everything. This recipe is one of my favorites. It’s quick, easy with delicious ingredients; spinach and artichokes stuffed in a portabello mushroom. If you are not into grilling, this recipe can easily be made in an oven. Serve it as an appetizer, side or main course for dinner with a salad.
Stuffed Portabello Mushrooms
Ingredients
- 1 tablespoon olive oil + extra to brush on mushrooms
- 4 portabello mushroom caps
- 6 to 8 ounces of fresh baby spinach
- 1 cup frozen artichoke quarters - thawed
- 1/4 cup minced onion
- 1 clove garlic minced
- 1 1/2 tablespoons shredded parmesan cheese or nutritional yeast
Instructions
heat grill to medium heat
remove stems and clean mushroom caps and brush lightly with olive oil
place mushrooms on grill inverted side down; grill for 5 minutes and remove
OVEN METHOD: place in pan and heat in 350 oven for 5 to 10 minutes
add 1 tablespoon olive oil to pan and add onions & garlic cook until they become translucent
add the artichoke hearts and cook until heated through
add the baby spinach and quickly toss and remove pan from heat
scoop portions of filling into the mushroom caps and sprinkle with parmesan cheese or nutritional yeast
Return to grill and cook for 15 minutes until heated through and cheese begins to melt
OVEN METHOD: Place in oven and bake at 350 until heated through and cheese melts
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http://simpleandsavory.com/stuffed-portabello-mushrooms/
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