We Love easy & delicious. These can be made with or without meat and be equally as tasty. Serve with a side of greens and you’re set !
INGREDIENTS
4 Portobello Mushroom Caps
180g Baby spinach (or baby kale)
3 cloves of Minced garlic
25g Diced onions
4 Portobello mushrooms
15g Sliced sun-dried tomatoes
25g Parmigiano Reggiano
45g Goat cheese
1tsp Garlic Powder
1tsp oregano
1tsp salt
1tsp dried parsley flakes
S&P to taste
Avocado oil
3 cloves of garlic, minced
DIRECTIONS
Preheat the oven to 450°F.
Mix dry ingredients together in a bowl and set aside. Cut off and discard the stems of the portobello mushrooms. Drizzle a lined sheet pan with avocado oil and arrange the mushroom caps, cut-sides up, on the sheet pan. Drizzle the caps with oil and add ½ the garlic; season with ⅓ of the spice blend and S&P to taste. Transfer the sheet pan to the oven and roast, 6 to 8 minutes, until the mushrooms begin to soften.
While the mushrooms roast, in a large pan, heat a drizzle of oil on medium-high. Add the onions and remaining garlic; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add 1 tbsp butter. Once the butter has melted, add ⅔ of the spinach and sauté, stirring frequently, 1 to 2 minutes, until wilted; season with ½ the remaining spice blend and S&P.
When the mushrooms are just softened, remove the sheet pan from the oven. Switch the oven to broil. Roughly chop the sun-dried tomatoes. Stuff each mushroom with equal portions of the sautéed spinach, sun-dried tomatoes, goat cheese and Parmigiano Reggiano; season with the remaining spice blend. Return the sheet pan to the oven and broil, 2 to 3 minutes, until the cheese is melted and golden brown.
(**if you’d like to add meat, while mushrooms soften, in a pan drizzle oil and cook ground meat of your choice (about half a pound) season garlic Powder, onion powder, italian seasoning and S&P, layer cooked meat on mushroom cap, before the spinach and goat cheese, etc... and follow the directions from before)
SERVE AND enjoy!!
xxKV
Enjoy!!!