Name: Stuffed Portobello
Yield: 2
Cuisine: European
Ingredients: 2 cups spaghetti or marinara sauce, divided; 2 large Portobello mushroom caps, soaked in water then rinsed; 1 Tablespoons olive oil; salt and freshly ground black pepper to taste; ½ pound baby spinach leaves; 1 minced garlic clove; pinch fresh ground nutmeg; ball of fresh mozzarella cheese, sliced into ¼ inch thick pieces, enough to cover mushrooms; grated parmesan cheese

A rich and beautiful recipe of spinach, mushroom and tomato sauce. The fresh ingredients are certain to make this easy and quick meal a hit.

2 cups spaghetti or marinara sauce, divided

2 large Portobello mushroom caps, soaked in water then rinsed

1 Tablespoons olive oil

salt and freshly ground black pepper to taste

½ pound baby spinach leaves

1 minced garlic clove

pinch fresh ground nutmeg

ball of fresh mozzarella cheese, sliced into ¼ inch thick pieces, enough to cover mushrooms

grated parmesan cheese

1

Preheat oven to 350. In an oven proof dish large enough to hold mushrooms in a single layer ladle in half the spaghetti sauce.

2

Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 3 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer. Remove from heat and place in spaghetti sauce rib side up.

3

Heat the remaining oil in a sauce pan. When oil is hot sauté spinach and garlic on medium-high just until wilted.

4

Sprinkle with nutmeg then place spinach mixture on the mushroom caps. Add remaining spaghetti sauce to the dish pouring it onto the mushrooms. Layer the mozzarella cheese on top of the mushrooms and put into oven for 15 to 20 minutes.

5

Remove from oven and sprinkle grated parmesan over dish. Serve.

CategoryEntree, VegetableCuisineEuropean, ItalianTags#bake, #low-carb, #oven, #vegan, #vegetarian

Ingredients