Scrumptious Sundays

Stuffed Portabello's

No meat here! It really isn't much to the recipe and it seems hard to believe this would fill you up. But even Jason gets full on just veggies. It really has great flavor!

Saute garlic in olive oil for 3 minutes. Add 1 can of diced tomatoes (with juice), and one small eggplant (diced and peeled). Cook down for about 20 minutes until most of the juice is gone.

Prepare mushrooms: clean, scrape out centers, sprinkle with salt & pepper and drizzle with Balsamic Vinegar. Cook mushrooms: 5 minutes each side on the BBQ/grill. Just to soften them up enough that they are cooked rather than raw.

You need probably 2 bags of fresh spinach (depends on how many mushrooms you are making). 1 bag cooks down to about enough spinach for 4 mushrooms. It looks like a lot of spinach, but once you saute it, it really, really shrinks down.

Assemble your masterpiece. Place mushrooms on a baking sheet top side down. Fill the shroom with the tomato/eggplant mixture, then a layer of sauteed spinach. Top with a slice or two of fresh mozzarella.

Bake in the oven at 350 for 5 minutes, just enough to get the cheese to melt.

We serve with a side of pasta and more veggies. Pasta is tossed with olive oil and parmesan cheese.

Simple and delicious!!