Stuffed Portabello Mushrooms

I like meatless meals and could probably have them three or four days a week. Pasta with veggies, quiche and a salad, spinach calzones... yum.

My gardener, not so much. He wants meat with pasta, quiche with bacon, and meaty calzones.

So while he's doing some gardening in Chicago this week, I made stuffed Portabellos!

I found this recipe from Maria and Josh from Two Peas and Their Pod and adapted it slightly. You can find my version of the recipe here.

Remove the stems and gills from the mushrooms as shown on the mushroom to the left. A small spoon works great for this.
Saute onion, garlic, tomato and red bell pepper with seasonings. Add a few cups of baby spinach...
And cook until the spinach has wilted.
Spoon the vegetable mixture on top of each mushroom. Drizzle with a little olive oil, top with cheese and bake at 375F for 15-18 minutes.

This was very filling and quite delicious. In fact, the mushrooms were so meaty... hmmm... I bet I could dab a little Eau de Puerco behind my ears and fool my gardener into thinking he was really eating meat with this dish. Yup, I bet I could.

I'll let you know how it turns out.