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Simply Food: Spinach-stuffed Mushrooms

September 24, 2013
By Wendy Monro , The Journal

When I was young, I could not stand mushrooms. I don't know if it was the texture or the flavor that bothered me most. I find that many kids don't like mushrooms. I am not sure what happened but now that I am much older, I absolutely love mushrooms. I cannot believe I ever didn't like them in the first place because now they are among my favorite foods.

Fact Box

Spinach stuffed mushrooms

Time: 25 minutes

Serves: 4

6 small portobello mushrooms

cup balsamic vinegar

6 cherry tomatoes, divided

1 cups raw spinach

cup almonds

2 cloves garlic, chopped

small onion, diced

teaspoon olive oil

teaspoon salt

tablespoon oregano, chopped

(you can use dried oregano)

Preheat the oven to 400 degrees. Wash the mushroom caps and remove the stems. Set stems aside to use later. Drizzle the balsamic into each cap and let this marinate while you prepare the filling. In a food processor, combine 4 of the tomatoes, mushroom stems, spinach, almonds, garlic, onion, olive oil and salt. Blend well. Slice the remaining tomatoes into small pieces. Spoon in the mixture evenly into each mushroom cap. Top with the slices of tomato. Place into the oven for 15 20 minutes. Take them out when the mushrooms have softened and the filling is slightly browned. Served as a snack, side dish or appetizer.



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