stuffed portobello mushrooms
After typing all this out it seems kinda complicated, but it's less than 15 mins of prep and the results are awesome! I'm sure this can edited by adding garlic or using chicken or steak instead of shrimp.
4 portobello mushrooms
1lb of shrimp
1 defrosted box of frozen spinach
1/8 cup of sundried tomatos
basil, oregano, rosemary
4 ozs of feta or goat cheese
1tbsp of extra virgin olive oil
4 tsp of soy sauce
about 1oz of parmesan cheese
Take 4 portobello mushrooms and scrape the gills out of them and remove the stems. Dot about 1tsp of soy sauce apiece over them and let them marinate for at least one hour but no more than 10 hours.
Preheat the oven to 350.
Peel 1lb of shrimp and sautee them in 1tbsp of extra virgin olive oil with 1 tsp each of rosemary, basil, and oregano or more to taste. When the shrimp are done, remove the pan from the stove and turn the eye down to the lowest level possible. Cut the shrimp in half but leave them in the pan in the remaining olive oil.
Take one package of frozen spinach that has been defrosted and remove as much water as possible from the spinach. Add the spinach to the pan w/ the shrimp. Crumble one four ounce log of low fat goat cheese (feta could be subbed) into the pan as well. Add about an eighth of a cup of sundried tomatos or more to taste to the pan. Return the pan to the eye and stir the mixture together until the cheese begins to melt and the ingredients are blended. Turn off the eye and remove the pan from the heat source.
Place the portobellos on a foil lined baking sheet and spoon the mixture into the mushrooms. After 15 mins pull the mushrooms out and top the stuffing with a small amt of parmesan cheese to taste to add a nice crust to the mushrooms. Let them bake for about 15 more mins or until the mushrooms are tender.
Last edited by Ruthxxx; 10-12-2006 at 01:42 PM.
Reason: Added number of servings.