Shelly's Recipe

GREEK STUFFED PORTOBELLO MUSHROOM

Category: Stuffed Mushrooms

1 large portobello mushroom
10-12 oz baby spinach and basil, washed
1 cup tomatoes, chopped
1/2 cup onion, finely chopped
1/4 cup Parmesan Cheese, Provolone and Feta
1/4 cup sun dried tomatoes, finely chopped
1/4 cup artichoke hearts, quartered
2 cloves garlic, minced
Salt and pepper
Olive oil & Balsamic Vinegar

Add ripe and dried tomatoes, artichoke hearts, and three blends of cheese, salt, garlic, basil and pepper to mixture in a bowl. Stir together with butter and lemon. Preheat grill or stove.

Remove mushroom stem and cut off black tips. Brush olive oil on mushroom caps. Season with additional salt and black pepper. Place on frying pan and cook over medium heat for 5-6 minutes. Spoon spinach mixture into mushrooms and bake in oven at 350 for 15 minutes. Feel free to top your mushroom with remaining cheese.

Sauce: In a small saute pan bring together a 1/4 cup heavy cream, tbsp of garlic, a pinch of red pepper flakes and a sprinkle of fresh parsley. Remove mushroom from oven and top with sauce to serve!