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Portobello Mushrooms are an adult favorite. I enjoyed button mushrooms and morels growing up but the Portobello Mushroom is my Filet Mignon of mushrooms. They are so hearty and delicious I use them as my entrée. This is just one of many ways to cook them. Experiment with your favorite ingredients!

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STUFFED PORTOBELLO MUSHROOMS

4 large portobello mushroom caps
Baby Spinach
Grated/crumbled goat cheese
Garlic Salt
Grated Parmesan Cheese
1-2 tablespoon olive oil

Preheat oven to 350 degrees. Rinse mushroom caps under cold water and pat dry.
Brush mushroom caps lightly with olive oil, and place on a baking sheet cap side down. Sprinkle with garlic salt.

Put crumbled goat cheese in mushroom cap.  Top with a handful of baby spinach.  Sprinkle with Parmesan cheese.

Bake at 350 for 30 minutes, or until the mushroom is cooked, cheese has melted, and the spinach is wilted.

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