Stuffed Portabello Mushrooms
Cheryl
One of the meatiest vegetarian main dishes you’ll ever find!
ingredients
- 4 large portobello mushroom caps
- Fresh Spinach
- Sundried tomatoes, rehydrated
- Garlic, minced
- Onion, chopped
- Tabasco sauce
- Olive oil
- 1/4 t lemon juice
- Vinaigrette:
- 3 t dijon mustard
- 2 T red wine vinegar
- 1/2 t sugar
- 1/2 t salt
- 1/2 t fresh ground pepper
- minced fresh herbs
- 1/2 cup olive oil
directions
- 1
Wash mushrooms. Remove stems from mushroom caps, reserve.
- 2
Mix vinaigrette and marinate mushroom caps in vinaigrette for at least 4-6 hours.
- 3
Chop stems, stir fry with onions and garlic. Add spinach and lemon juice and chopped sun-dried tomatoes. Add Tabasco.
- 4
Place mushroom caps in an oven-safe pan, face up. Use spinach mixture to stuff each cap. (Optional: Add parmesan cheese before and after the stuffing)
- 5
Broil for 5 minutes or until mushrooms are hot and sizzling.
Source: Cheryl
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