Spinach Stuffed Italian Portobellos

Holy Cow. 2 recipes in less than 6 months. I'm on a roll, people.

I wanted to put meat in this dish, mixed in with the spinach and cheese, but the pan I wanted to use was washing in the dishwasher. Therefore, because of my extreme laziness, we have a healthier, vegetarian dish :).

I served this as a main dish with my zucchini crisps as a side, but I think this would easily work as a hearty side dish to a steak dinner.

Spinach Stuffed Italian Portobellos

Serves 2

Ingredients

3-4 large portobello mushrooms, washed and gills removed with a spoon

1/4 c olive oil

1 Tbs Italian seasoning

1 can spinach (or better yet, frozen spinach thawed)

1/2 cup Italian breadcrumbs

1/2 cup shredded Parmesan cheese, and a little extra for sprinkling on top

Procedure

1. Preheat oven to 450 F. Line a baking sheet with aluminium foil and spray lightly with cooking spray.

2. Mix Italian seasoning and olive oil. Coat both sides of the mushrooms and let them marinate for about 15 minutes.

3. Place mushrooms on baking sheet, gill side down. Bake for 15 minutes, flipping them over halfway through.

4. Meanwhile, mix the spinach, breadcrumbs and Parmesan in a medium sized bowl. Once the mushrooms are done, fill the caps with about 1/2 cup of filling, and top with a sprinkle of Parmesan.

5. Put back in the 450F oven for about 5 more minutes, or until the cheese is melted and the topping mixture is heated through.

Parmesan Zucchini Crisps

Hey Everyone!

It's been a while. Like, 6 months. I got into a slump. A cooking slump, a life slump, a slumpy slump.

I'm not sure I'm totally out of it, but at least I've recently felt inspired to try cooking new things again. I'm completely out of practice for taking food photos, so I'm going to have ease back into taking good looking photos again.

I recently made these zucchini crisps I found on the EatingWell website (which I highly recommend as a healthy recipe search engine!).

Tony and I both really enjoyed them. They are simple enough to cook on a weeknight, but actually look pretty impressive when served!

Enjoy!

Parmesan Zucchini Crisps

Serves 2

Ingredients:
1 medium zucchini, sliced diagonally into1/4" medallions
1 Tbs extra virgin olive oil
salt and pepper to taste
1/4 cup shredded Parmesan cheese

Procedure:
1. Heat olive oil in skillet over medium heat.
2. Add zucchini to skillet, toss in oil and cook for about 20 minutes, flipping the medallions over about half way through. The zucchini should be lightly browned on both sides and soft in the middle.
3. Add salt and pepper to taste, then place a pinch of Parmesan on top of each medallion. Cook on low heat for about 2 more minutes, or until cheese is melted.

Enjoy as a side or even an appetizer!