So when I do have time to cook, I try to make it count.
Stuffed Portobello Mushrooms
- 2 portobello mushrooms
- 1 T olive oil
- 1/4 cup chopped red bell pepper
- 1/2 cup chopped spinach
- 1 clove of garlic, minced
- 1 roma tomato, chopped
- 2 T bread crumbs
- 1/4 cup crumbled goat cheese
- 1 tsp tabasco sauce or hot sauce
- salt and pepper to taste
- parmesan cheese
Preheat your oven to 400 degrees F
Start by scooping out the insides of the mushrooms, but don't throw them away-- chop them up for the stuffing.
Cook for 15 minutes until the water is leaking out of them, then lay on a paper towel to drain the water.
While mushrooms are cooking, heat the olive oil in a skillet and add onion and garlic. Cook for about 3 minutes.
Add pepper, chopped mushroom, and spinach and saute for about 3-5 more minutes.
Add tomatoes, goat cheese, bread crumbs, salt and pepper and stir, cooking for 3 more minutes.
Stuff the mushrooms and cook in oven for 10 more minutes, adding parmesan cheese in the last minute of cooking.