A wonderful appetizer or a great vegetarian meal! Stick to our ingredients or get creative…doesn’t matter what you do as long as you get eating.
6 medium sized Portobello
1 red onion, thinly sliced
1 pound fresh spinach, stems removed
3 fresh ripe tomatoes, chopped
3 cloves chopped garlic
2 tablespoons olive oil
Salt and pepper to taste
¾ cup crumbled feta (optional)
Preheat oven to 400 degrees
In a large non stick sauté pan, heat 1 tablespoon olive oil, add sliced onion and cook over medium heat, stirring occasionally 8 -1 0 minutes. Add salt and pepper and reduce heat to low, continue cooking another 15 minutes until onion caramelizes.
Remove onion from pan, add 1 tablespoon olive oil, heat and add garlic, sauté until light brown. Add tomatoes and cook until soft.
Slowly add handfuls of spinach, until all the spinach is wilted. Toss onions back into pan and warm. This is when you can choose to add beans or orzo to the pan (see Options below). Sauté until everything is well blended and warm.
Place Portobello mushrooms on baking sheet and fill with spinach mixture. Sprinkle with cheese or leave as is. Bake for 30 minuets until mushrooms are tender.
1 – 15 ounce can of white beans drained and rinsed, add to spinach mixture in pan and sauté until beans are warm.
Orzo, bring a medium pot of water to boil, add orzo, boil until soft 7 – 9 minutes, drain and toss with spinach mixture and crumbled feta cheese.