Mushrooms may be one of my favorite foods. There's nothing more I like as a side dish than a grilled portabella mushroom. With it still being a bit chilly in Denver, the grill is not an option. I stumbled on this recipe and altered it a bit. This would make a wonderful meatless meal. I served it with chicken and couscous and found it to be way to much food! This is a vegetarian's heaven.
-2 large Portabella mushroom caps
-1 roma or plum tomato, diced
-2 large handfuls of fresh baby spinach
-1/4 cup crumbled feta cheese
-1/4 cup shredded mozzarella cheese
-small pinch of red pepper flakes
-small pinch white pepper
-1/4 cup Italian or Olive Oil & Vinegar dressing
-1/4 cup chicken broth
I don't rinse my mushrooms in water. I think the mushrooms soak up the water and therefore limits it's ability to soak up the flavors stuffed inside it. Instead, use a damp paper towel to wipe down the mushroom caps removing any dirt.
Cut the stem off with a knife and use a spoon to remove the dark gills on the underside of the mushroom caps. Preheat the oven to 350 degrees.
In a small bowl, combine the 2 handfuls of spinach, 1 chopped roma tomato, 1/4 cup feta cheese, 1/4 cup mozzarella, small pinch of white pepper, small pinch of crushed red pepper flakes, and 1/4 cup Italian dressing (or olive oil and vinegar dressing). Toss together.
Place the mushrooms in a small baking dish. Evenly divide the mixture and stuff the mushrooms. Don't worry about stuffing them too full. The spinach will wilt down when it's heated.
Have a little extra feta and mozzarella? Sprinkle on top so it will bubble and brown in the oven. Pretty!
Pour 1/4 - 1/2 cup of chicken broth in the bottom of baking dish, just enough that the mushrooms are sitting in a bit of liquid (depends on the size of your baking dish, how much you will need). Bake for 30-45 at 350 until the mushrooms are soft and the cheese is melted and bubbly. Enjoy while still warm!