Much Ado About Stuffing
This is my mom’s newly-invented recipe. Unfortunately not invented quickly enough for Gansie’s semi-healthy finger food assignment.
She made two versions – a breadcrumb-stuffed portabella (above) and a healthier, but still delicious, spinach version (photo and recipe after the jump).
Breadcrumb Stuffed Portabellas
Peel your portabellas and remove the stems. Finely chop the stems and saute them in olive oil. Add chopped garlic to taste, and some breadcrumbs.
Drizzle olive oil over the portabellas, and scoop the breadcrumb mixture on top of them. Pop ’em in the oven for about 20 mins @ 350.
Spinach Stuffed Mushrooms
Sautee fresh spinach in olive oil, then transfer it to a food processor and blend it up with some chopped garlic and olive oil. Send it back to the ‘shrooms, and same cooking process as the other one. Top with grated Parmesan cheese.
Creative titling courtesy Tall Alex, via the Simpsons.