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Ingredients
- 6 x Portobello mushroom caps
- 12 lrg leaves of spinach washed and shaken dry
- 1 lrg roasted red pepper can used jarred, blotted dry
- 12 x oil packed sun-dry tomatoes (12 to 14) or possibly reconstitute dry ones, then pat dry, add in a Tbsp. of extra virgin olive oil
- 6 lrg basil leaves (to 8) julienned
- 1/4 tsp garlic pwdr or possibly to taste
- 4 ounce crumbled Gorgonzola cheese
Directions
- Wipe mushroom caps with damp towel, remove stems, and gently scrape off gills with grapefruit or possibly tsp.. Heat a dry skillet over medium high heat, sear both sides of the mushroom caps for a minute or possibly two on each side (don't cook) Remove and place on paper towels, gill side down to drain. "Limp" up the spinach leaves in microwave for a minute - lay out flat on paper towel and blot dry. Place caps on a baking sheet. Blot insides dry if necessary. Layer two large spinach leaves on each. Combine remaining ingredients, divide into 6 portions and fill caps. Bake in a preheated 375 oven for 5-7 min, or possibly till cheese is melted. I have also used the filler ingredients and baby bello mushrooms to make small portions. Same principals, just a shorter cooking time.
- Don't overcook or possibly Portobello caps become wet, slimy and leaky! Serve with a few pcs of thinly sliced French baguette.
- NOTES : This is my evolved version of an appetizer served to us at a restaurant. It's original plated form was a grilled mushroom, flanked on one side with sweet pepper strips, Gorgonzola on the other then garnished with a few basil leaves, all resting on a fresh spinach leaf or possibly two, This is a killer recipe. Can be assembled ahead, then popped in the oven when guests arrive.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3193g | |
| Calories 1136 | |
| Calories from Fat 379 | 33% |
| Total Fat 43.56g | 54% |
| Saturated Fat 22.83g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 3555mg | 148% |
| Potassium 16646mg | 476% |
| Total Carbs 125.18g | 33% |
| Dietary Fiber 64.2g | 214% |
| Sugars 25.5g | 17% |
| Protein 108.18g | 173% |
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