Well this is embarrassing. Apparently it’s been almost a year and a half since I last posted. So much, and yet so little to talk about!
I guess the most significant food-related event in my life has been the hubby developing a shrimp allergy right after writing my last post. I don’t want to be all snarky about it, but it was almost divorce-worthy. Fortunately, he’s a pretty great guy, so he told me that I could still cook it for me (and for the baby – who equally loves it), and he’d just eat something else. That means that I can still tackle some of my favourites once in awhile, like Shrimp and Tomato Orzo and Thai Fried Rice.
And a little further down in importance on the news side of things is this:
Admit it. People stop congratulating you once it’s the third. They either assume it was an accident or that you are totally crazy. The first is incorrect, but yes, I’m (we’re) definitely crazy. Because being a full-time working mother with two children and a food blog wasn’t enough…
So, life will get crazy(er) again in approximately six weeks, give or take. And since I will most certainly have my hands full and find myself with legitimate reasons not to post, I thought I should finally get this recipe out to you, since it’s been sitting in draft mode for over a year!
Have you gone down the portobello mushroom path yet? If not, you should. Portobello mushrooms are a tasty non-meat alternative for a main dish. And if you think they’re not filling, just ask the carnivore of a hubby – he’ll tell you that a decently prepared dish of them can be quite filling and you won’t even miss the meat! And if you’re really that desperate for meat, go ahead and add some (any type of ground or chopped cooked meat will do!)
These portobello mushrooms are stuffed full of a mixture of fresh sautéed veggies, three kinds of cheese and breadcrumbs…what’s not to love!?
In Canada, portobello mushrooms can be found for a fairly decent price at Costco, but are now available at most grocery stores if you’re not a Costco frequenter.
I’ve listed a variety of vegetables that I usually include, but really, the recipe is flexible. Mix it up using veggies you have on hand, just keep in mind that cooking times may have to be adjusted.
This recipe is made even more decadent with three different types of cheese – a soft cheese + freshly grated Parmesan and mozzarella. Again, use your imagination here. Feel like ricotta instead of goat cheese? Go nuts. Want to top these with grated Cheddar or Gouda instead of mozzarella? Have at it!
Serve with a nice loaf of fresh bread and you’ll have a tasty, (mostly) healthy meal, full of veggies!
Vegetable Stuffed Portobello Mushrooms
Ingredients
- 5-6 large portobello mushrooms
- 2 tablespoons olive oil divided
- 1/2 large onion diced
- 1 medium zucchini diced
- 1 bell pepper diced
- 1/3 cup chopped sundried tomatoes
- 3 cloves garlic minced
- large handful of spinach
- pinch of dried oregano
- dash of crushed red pepper flakes
- freshly ground black pepper to taste
- 1/3 cup panko or other breadcrumbs
- 2-3 tbsp herb & garlic flavoured cream cheese goat cheese, or Boursin cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/3 cup grated mozzarella cheese
Instructions
- Preheat oven to 375°F.
- Remove stems from mushrooms, chop and set aside
- Line a sided baking sheet with parchment paper. Rub the outside and rim of each mushroom with a bit of olive oil and set them on the sheet, stalk side up.
- Heat remaining olive oil in a skillet over medium high heat.
- Add the mushroom stems and onions and sauté for 3 or 4 minutes. Add the diced bell pepper and garlic and sauté for an additional 2 minutes.
- Add the zucchini and continue to cook as the zucchini begins to soften. Next add the sundried tomatoes. Cook for another few minutes.
- Add the spinach and stir until wilted. Add the rest of the ingredients, up to and including the Parmesan. Stir until cheeses have melted.
- Spoon the mixture into the prepared mushroom caps.
- Bake in preheated oven for 30 to 35 minutes.
- Remove from oven and top each with the mozzarella and bake for an additional 8-10 minutes, or until the cheese is just beginning to brown.
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