Mushrooms remind me of fall. They seem like a “back to the earth” kind of food for me. Isn’t that sort of what fall is? The leaves fall off the trees. Our gardens whither away. The grass goes dormant. But it’s all sort of going back to the earth to nourish nature for us so we can have another beautiful spring and summer next year.
I love mushrooms, but we don’t eat a ton of them because they are firmly on the food black list of one child. He can’t even stand the smell of them cooking. It doesn’t seem fair to torture someone by making them often.
I saw some portabello caps at the store last week and I decided to try my hand at stuffing them. This is another recipe that has limitless variations. I have lots of plans for future versions! I’m not going to reveal my ideas now. I’m going to save them for future posts, so if you love mushrooms, you probably want to check back from time to time for updates!
Stuffed Portabello Caps
6 portabello mushroom caps
1 cup chopped spinach (thaw it if it’s frozen and squeeze out the water)
1/2 shredded cheese
2 tbsp chopped green onions OR two crushed garlic cloves
1. Place the mushroom caps smooth side down on a prepared baking dish
2. Combine the spinach and other ingredients.
3. Spoon onto the upside down caps.
4. Bake at 350 for 15 minutes.
I served these (to myself) sprinkled with Parmesan and accompanied by some grape tomatoes I got from a coworker. Doesn’t my plate look happy?