Two things that make my pupils dilate when choosing a recipe are it’s: 1) fast to prepare, and 2) can be made ahead of time. Bonus points if the cooking time is short.
Greek Stuffed Portobellos are all that – and delicious, too! I know I’m on a winner when even my picky-eater youngest son will eat them. They’re great for sneaking things into your child’s diet that they may not normally eat – like spinach. (We moms sometimes have to be sneaky – they’ll thank us later!)
Something you may not realize is portobello mushrooms are just common button mushrooms all grown up. So now I only buy the more expensive portobellos when I’m stuffing them and save my money on recipes that call for sliced or chunks of portobellos by using the smaller common mushrooms – they’ll do fine.
GREEK STUFFED PORTOBELLOS – makes 4
- 4 portobello mushrooms
- 1/2 T olive oil
- 1 cup onions, chopped
- 2 garlic cloves, pressed
- 2 cups spinach, chopped
- 1/4 cup scallions
- 3/4 cup Roma tomatoes, chopped
- 1 tsp oregano
- 1 tsp dill
- 1/2 tsp salt
- 1 T lemon juice
- 1/3 cup kalamata olives, halved
- 5 oz feta cheese, crumbled
Sauté onions and garlic in olive oil for a few minutes. Add in spinach, scallions, tomatoes, oregano, dill, and salt. Continue to cook until spinach is wilted. Remove from heat. Stir in lemon juice, olives, and feta.
Remove and discard stem from mushrooms, and thoroughly wash. Rub with olive oil and place on broiler pan open side up. Divide the spinach mixture between the mushrooms.
Broil 4″ from heating element for about 15 minutes – until browned.
Serve with rice.