Wednesday, February 27, 2013

Recipe of the week: Pesto & Vegetable Stuffed Portobellas

I really like mushrooms, portobellas and baby portobellas in particular.  I found some that were larger than I normally see and I thought they would be great stuffed, and they were.  If your mushrooms are smaller, you'll be able to fill more than six mushrooms, if you have left over filling you can always use it on a sandwich or in an omelette.  I used prepared pesto, canned artichoke hearts (in water), and fresh spinach for mine.  You could use frozen spinach and artichoke hearts, you would just need to thaw and drain them.  Let me know what you think.  A Votre Sante!

6 large mushrooms, cleaned, dried, and stems set aside
2 cups spinach leaves, torn into small pieces
2 Tbsp pesto
3 artichoke hearts quartered and chopped
2 Tbsp sun dried tomatoes chopped
Parmesan cheese
Fresh basil

Preheat oven to 400 degrees.  Remove the stems of the mushrooms and set aside.  Rinse the tops and dry, then bake on a baking sheet for 5 minutes.  Chop stems of mushrooms and set aside.  In a bowl add spinach, tomatoes, artichoke hearts, mushroom stems, add pesto and toss until the vegetables are lightly coated.  Remove mushrooms from oven and add filling.  Bake for an additional 10-12 minutes (until the mushrooms are tender).  Remove from oven and add a sprinkle of Parmesan and a little fresh basil, bake for 2 more minutes.  Remove from oven and serve, enjoy!