Friday, December 26, 2014

Follow us:
Follow @NY1 on Twitter Follow NY1 News on Facebook Follow NY1 News on Google+ Subscribe to this news feed 

News

Recipe: Stuffed Portobello Mushrooms

  • Text size: + -
TWC News: Recipe: Stuffed Portobello Mushrooms
Play now

Time Warner Cable video customers:
Sign in with your TWC ID to access our video clips.

out of 10

Free Video Views Remaining

To get you to the stories you care about, we are offering everyone 10 video views per month.

Access to our video is always free for Time Warner Cable video customers who login with their TWC ID.

  To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

Today's recipe has the oven make a vegetarian meal with roasted portobello mushrooms stuffed with roasted red peppers and feta cheese, served on top of garlic sauteed spinach.

Ingredients:
Medium-size portobello mushrooms
1 cup crumbled feta cheese
1/2 cup jarred, roasted red peppers
1 small garlic clove
1 large garlic clove
1 Tbs fresh lemon juice
1/2 tsp dried oregano
1 pound bag of fresh spinach
Olive oil
Black pepper

Procedure:
Preheat the oven to 400 degrees. Gently remove the stems from the somewhat thick, cup-shaped portobello mushrooms and place the caps into an oiled baking dish, gill sides up. Place the dish into the preheated oven.

Once the mushrooms are in the oven, use a food processor to combine the crumbled feta cheese, chopped and well-drained roasted red peppers, the small minced garlic clove, lemon juice, dried oregano and a crack of black pepper. Puree it all until it is nice and smooth.

These mushrooms are so thick to begin with that they will take a while to roast. After a half-hour, they will start to give off a bit of their water, which will collecting in the caps.

Take the baking dish out of the oven, pour the mushroom liquid into a large saute pan and divide the feta cheese mix into the four mushrooms. Place the baking dish back into the oven.

Next, add the large minced clove of garlic to the saute pan, turn the heat to high and start adding the fresh spinach a bit at a time, letting it wilt down, until the whole bag has been sauteed.

Once the spinach has wilted down, add a generous splash of olive oil and turn the heat off.

After the mushrooms have been stuffed, they will take another 15 minutes or so in the oven. Then serve them on top of the sauteed spinach.

10.11.12.247 ClientIP: 54.237.235.12, 184.51.126.20 UserAgent: CCBot/2.0 (http://commoncrawl.org/faq/) Profile: TWCSAMLSP