Jessica and I are off biking and playing in Friday Harbor today, but I wanted to set this recipe to post this afternoon in case any of you need last minute dinner ideas
Mmmm… here’s last night’s delicious dinner courtesy of Jess!
We had a dish she told me about awhile ago but I haven’t gotten around to making yet! It was super tasty AND easy — this will definitely be a repeat
Stuffed Portobello Mushrooms
- Portobello mushroom caps (1 or 2 per person)
- Fresh spinach
- Artichoke hearts (chopped)
- Sundried tomatoes (chopped)
- Olive oil
- Fresh garlic (minced)
- Feta cheese
- Balsamic vinegar
De-gill (scrape out) as many Portobello mushroom caps as you will be using. In the picture below, the one on the right is de-gilled and the one on the left isn’t.
Pop the mushroom caps in the oven for about 20 minutes at 350 degrees to soften them.
While the mushrooms are cooking, sautÃ© desired amount of fresh spinach, artichoke hearts, and sundried tomatoes in a pan with olive oil and garlic. (We did them separately but feel free to do it all together!)
Once the mushrooms are softened, take them out of the oven and fill them with the spinach, artichoke heart, and sundried tomato mixture. Then top them with feta cheese and a drizzle of balsamic vinegar.
You can either eat them now, or pop them back in the oven for a couple minutes just to get the feta nice and melty. DELISH!!!!
We enjoyed our mushroom caps with side salads and baked sweet potatoes smothered in cinnamon. YUM!
I’ll be back later with a Friday Harbor recap Have a great night!