Hey y’all! How is your Monday going so far? Mine is great- my family and I are up North for the week, hanging out at a Christian youth camp with about 300 jr. highers. We got here last night, and we’re staying until Friday. My kids are super excited to try out the 35 foot climbing wall, hike like crazy, climb all over the big rocks, look for bugs, find giant sticks to poke each other with (don’t worry, I’m keeping my eye on them- especially my 3 year old…), and swim. It’s going to be a great week- and woo hoo because I don’t have to do any cooking or dishes since we’ll be eating what the camp provides for us and the campers. 🙂 And I have to be honest, the food is actually really good! I always imagine camp food to be yucky, but this food is good. Almost too good- I have to exercise some self restraint so I don’t come home with 5 extra pounds on my hips… I’ll have to include a few pictures of the fun we had this week in next weeks post.
Anways, I decided to do another vegetarian recipe today. Get ready because it’s a yummy one… Cheese & Spinach Stuffed Portobellos from Eating Well. There are many other wonderful vegetarian recipes on that site, so check it out for sure. I’m not a vegetarian, but this recipe would be something I would really enjoy. Have a wonderful afternoon!!
CHEESE AND SPINACH STUFFED PORTOBELLOS
From: Eating Well
- 4 large portobello mushroom caps
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper, divided
- 1 cup part-skim ricotta cheese
- 1 cup finely chopped fresh spinach
- 1/2 cup finely shredded Parmesan cheese, divided
- 2 tablespoons finely chopped kalamata olives
- 1/2 teaspoon Italian seasoning
- 3/4 cup prepared marinara sauce
1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.