The other day at the store I walked by a sale on portobello mushrooms, with three giant mushrooms on sale for $2.50. I was inspired to get them (I'd never cooked portobello mushrooms before) and come up with a recipe. Here's what I came up with. It was a big hit with the whole family (although it didn't do much to help me meet my calorie goal or the day!).
Cam's Stuffed Portobello Mushrooms
1 large tomato (cut into small pieces)
2 tbs diced garlic
1 onion (diced)
3 cups spinach
6 oz white mushrooms (cut into slices)
4 fresh artichoke hearts (cut into small pieces)
½ cup balsamic vinegar
¼ cup olive oil
4 portobello mushrooms
Preheat the oven to 350 degrees.
Cut the eggplant into slices. Sprinkle salt over eggplant and allow it to sit for at least ten minutes. I usually do this in a colander, layering the eggplant and salting each layer as I go, because the eggplant will drain. Once the eggplant has drained rinse it well and then cut it into bite sized pieces.
Pour the olive oil and balsamic vinegar into a large pan.
Add the eggplant, tomato, garlic, onion, spinach, mushrooms and artichoke hearts. Sprinkle on garlic powder, onion powder and kosher salt (about 1 tbs of each). Stir until it’s mixed well. Heat on the stove top over medium until the eggplant is cooked (about 10 minutes).
Spoon the veggie mixture into the prepared portabella mushrooms (washed with their stems removed). Top with a slice of goat cheese. Cook at 350 degrees for 15-20 minutes or until the mushroom looks done!
Allow to cool for a few minutes and enjoy!