This week in my Instagram stories I shared what I was making for dinner. Most weeks I don’t really meal plan. I buy the same basic groceries every week and add any different veggies, fruits or meats that are on sale that week. I find the produce that’s on sale is normally the produce that is in season, so there is a surplus and it is delicious! This also helps mix up our meals. Then every night is like an episode of chopped, what can I make with all this stuff!
So yesterday I had Portobello mushrooms that needed to be used and decided to stuff them. Matt looked at me like I was crazy when I said I was going to stuff them. He would like all his food sautéed with onions and peppers and served over rice with gravy… but that’s a story for a different day. I also had fresh spinach, cherry tomatoes and leftover bell peppers that needed to be cooked. The best part of this recipe is you can easily substitute with whatever you have on hand. I think this would be so good with sun-dried tomatoes and olives with spinach and feta or with a meat sauce and mozzarella for a low carb spaghetti substitute.
I always have red onion, garlic and cherry tomatoes on hand. Pro tip, that I learned from my former boss, buy the container of pre peeled garlic in the produce section at the grocery, throw it in a freezer bag and keep it in the freezer. Its easier to chop frozen and then you always have “fresh” garlic on hand and don’t have to worry about wasting any.
We ate this as our meal with mixed greens tossed with a little more parm, olive oil and balsamic glaze. This would also make a great side to steak night for something a little more hearty. Enjoy!
- 1 Tbsp olive oil
- 3-4 whole portobello mushrooms
- ¼ lg red onion, diced
- 3 cloves of garlic, minced
- ½ bell pepper (any color), diced
- ½ C cherry tomatoes, halved
- 4 big handfuls of fresh spinach
- ¼ C crumbled feta cheese
- ¼ C grated parmesan cheese
- Salt and Pepper
- Preheat oven to 400 degrees
- Clean mushrooms, remove stems and use a spoon to scrape out and discard the gills
- Brush both sides of the mushrooms with olive oil and season with salt and pepper
- Roast the mushrooms face down till softened, about 8 minutes, remove and gently flip to fill with stuffing
- While the mushrooms are roasting, heat olive oil in a skillet on medium to high heat. Add onions and garlic, cook until soft, about 3 min. Then add the bell pepper and cherry tomatoes, continue to cook about 3 more min until tomatoes start to blister. Then add the spinach on top. Continue to stir until spinach is wilted. Season to taste with salt and pepper
- Gently stuff the mushrooms with the spinach mixture. Top with feta and parmesan cheese. Return to oven for about 5-7 minutes. Until mushrooms are tender.
- Switch oven to broil, broil for about 3 minutes until the cheese starts to brown. Watch closely as it can burn quickly.
