I literally think I could stay in there for hours (or days) and I definitely have a tendency to go in for one thing and leave with a whole cart full of unnecessary (but so very necessary) ingredients, snacks, and treats..
Whoops..
But c'mon you can't blame me.. They have so so sooo many different food items to chose from...
Which brings me to stuffed portobello mushrooms..
I found these little gems in the produce section of Whole Foods, already stuffed and just waiting to be cooked up in my oven. I immediately brought them home, heated them up, and it was love at first bite.
I never really had eaten a whole portobello mushroom - nor had I ever wanted to - but who knew when stuffed with super yummy ingredients, such as spinach, peppers, and LOTS of cheese, they would be one of the best side dishes or meals ever to be placed on the table.
I decided to try my own recipe at home and stuff some of my favorite ingredients into the mushrooms and sure enough, it was a great success.
I stuffed TONS of spinach, garlic, onion, and mozzarella cheese -oh, and red pepper flakes for some heat- into the mushroom and because of the excess amount of stuffing, they were absolutely scrumdiddlyuptious.
So whether you get them from Whole Foods, follow my delicious recipe, or make up your own, I promise you will absolutely loooove these.
Ingredients:
2 large or 4 mini portobello mushroom caps
Extra virgin olive oil
1 small yellow onion, chopped
1 box frozen spinach, thawed
3-4 garlic cloves, minced
Red pepper chili flakes
1/2 cup mozzarella cheese
Directions:
Preheat oven to 350 degrees F. Clean portobello mushroom caps under water and pat dry.
In a large saucepan, add a little drizzle of extra virgin olive oil and heat over medium heat. Add onion to saucepan and cook until they are translucent, about 7 minutes. Add spinach, garlic, and red chili flakes and cook for a couple minutes, until all is mixed together and heated through.
Divide the filling into two servings and stuff the mushrooms. Pat the filling down into the mushrooms so it gets in every nook and cranny...
Top each mushroom with 1/4 cup mozzarella cheese please.
Place cookie sheet in oven and cook for about 10-15 minutes until mushrooms are cooked through. Turn your broiler on to high and allow the cheese to melt all over the mushrooms! Serve immediately and enjoy :)
These are amazingly wonderful!! Thank you for the recipe.
ReplyDeleteMy family loves this. I add a little browned chopmeat or turkey to the spinach mixture.
ReplyDeleteMy family loves this. I add a little browned chopmeat or turkey to the spinach mixture.
ReplyDeleteI don't like this font.
ReplyDeleteNeither do I. It's very difficult to read! :-(
DeleteThanks for the delicious-sounding recipe! Please understand that I mean no disrespect, but I work with words and fonts professionally, and I strongly encourage you to replace this font. As others have said, it is extremely difficult to read, and it is what many would consider a child-like / childish / "cutsie" font. I assume from the fact that you are an accomplished cook and have your own food blog that you take your cooking and your blog seriously, but you inadvertently betray your intentions by making your posts look like a note sent home for preschool parents.
ReplyDeleteI would suggest continuing to use this font for the name of your blog, Cookin' in Heels, if you like, since that is your "brand", and perhaps for a few main headings in your posts, but if you want people to return to your blog and you want to be taken seriously, I would choose a legible, more adult font. Surely the last thing a blog writer wants to do is to irritate his or her readers! (Just imagine, for example, receiving a letter from your bank or your clinic written in a font like this.) If you look around at other cooking blogs for ideas, I think you'll find very few, if any, blogs which use a font like this for their entire blog.
Hope this is helpful. Change your font, and your readers will thank you!