Italian Stuffed Portobellos
This appetizer reminds me of my Italian heritage with a meat-free twist. I made these delicious portobellos for Christmas Eve dinner at my in-laws.
Perfect for a holiday celebration.
Ingredients:
Mushrooms
1/2 cup extra virgin olive oil
2 Tbs. of balsamic vinegar
2 garlic cloves, minced (2 tsp.)
4 large portobello mushroom caps
Filling
2 Tbs. extra virgin olive oil
1/2 cup chopped onion
8 sun-dried tomatoes, sliced (get the oil-packed ones)
2 garlic cloves, minced (2 tsp.)
12 oz. of fresh spinach leaves (make sure organic + is comparable to 8 cups)
Directions:
1. Mushrooms: Preheat oven to 375 degrees F. Whisk together oil, vinegar, and garlic in bowl. Brush mushroom caps with mixture and place on baking sheet. Roast for 25 minutes. Drain on a paper-towel lined plate.
2. Filling: Toast breadcrumbs on baking sheet for 2 minutes then set aside. Heat oil in skillet over medium heat. Add onion, sate for 5 minutes. Add sun-dried tomatoes plus garlic and saute for 1 minute. Add spinach and cook for 3 minutes until spinach is wilted.
This dish was so easy to make especially in the midst of holiday craziness.
Buon Natale!
