Recipe by Dr. Jenny
DH and I enjoyed this recipe last night from the Vegetarian Times (December 2011). According to the recipe description, "the inspiration for this recipe came from Chance Genovese's Italian heritage."
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced (1 tsp)
- 4 large portobello mushroom caps
- 2 tablespoons breadcrumbs (we used fresh)
- 1 tablespoon extra virgin olive oil
- 1⁄4 cup chopped onion
- 8 sun-dried tomatoes packed in oil, sliced
- 1 garlic clove, minced
- 1⁄2 cup light cream (or soy creamer)
- 10 ounces fresh spinach leaves (8 cups)
- 1⁄4 cup grated asiago cheese
- 4 ounces fresh mozzarella cheese, chopped
Directions See How It's Made
- To make mushrooms: Preheat oven to 375°F Whisk together oil, vinegar, and garlic in bowl. Brush mushroom caps with oil mixture, and place on baking sheet. Roast 30 minutes or until tender. Drain on paper towel lined plate.
- To make filling: Toast breadcrumbs on baking sheet 2 to 3 minutes, or until light brown. Set aside.
- Heat oil in skillet over medium heat. Add onion, and saute 5 minutes, or until soft. Add sun-dried tomatoes and garlic; saute 30 seconds. Stir in cream and cook 2 minutes. Add spinach, and cook 3-4 minutes, or until spinach is wilted. Stir in cheeses, and cook 2 to 3 minutes. Spoon filling into mushroom caps and top with toasted breadcrumbs.