Recipe from SparkPeople

Mmm… delicious!  I absolutely love mushrooms, as does J. 🙂  And this filling was so good.  It seems so simple, but it all goes together so well.

This only took about 15 minutes to make, and I served it with some of the leftover coleslaw.  It was a pretty hot night, so I wanted to keep things simple and light.

Since it was so hot, I skipped the oven and used the toaster oven instead.  It doesn’t give off as much heat, and is the perfect size for two portabella mushrooms.

Ingredients:
2 portabella mushrooms, stem and gills removed
1 shallot, diced
1 jalapeno pepper, diced
2 c baby spinach, stems removed
1/4 c zucchini, diced
Salt & pepper, to taste
1 T olive oil
1 clove garlic, smashed
1 T balsamic vinegar
1 small tomato, sliced
1 ou mozzarella cheese
2 t Parmesan cheese, shredded

Directions:
Preheat oven (or toaster oven) to 450.

Heat the olive oil in a skillet over medium heat, and add the zucchini, shallot and jalapeno.  Saute for about 1 minute.

Add the spinach and salt and pepper (to taste), and cook about 2-3 minutes, until spinach is tender.

Meanwhile – spray both sides of the mushroom with cooking spray and place on a baking sheet in the oven for about 2 minutes, until hot.  Rub each side of the mushroom with the smashed garlic.

Divide the veggie mixture between both mushrooms, then top with cheese and tomato slices.  Return to oven for about 6 minutes, until cheese is melted and bubbly.  Drizzle with balsamic, and serve.

Advertisements