We were at the market the other night and my hubby held up some portobellos and said, "ooooh do you think you could stuff these tonight?" And thus, my portobello babies were born! This recipe can be made with or without the cheese. If opting out of the cheese sub with some chopped crispy bacon.
Ingredients
1 portobello mushroom cap, washed and cleaned (remove stem and clean the under side of the cap)
1 cup spinach, sliced up into shreds
1 clove garlic, grated
1 tablespoon onion, grated (I used Maui onions and it added a nice sweetness)
2-4 tablespoons grated white cheese (I used pasture pride juusto bacon cheese) - may sub for equivalent amount of cooked bacon and or sausage
1-2 ounces blue cheese, crumbled
1 egg
Sea salt and pepper to taste
Topping
1/2 teaspoon almond flour/meal or slivered almonds, or Parmesan cheese
Direction
Preheat oven to 375
Mix all ingredients except almonds for topping
Place mushroom caps top side down into a baking dish or cast iron dish
Spoon topping into mushroom caps and too with topping if choice
Bake for 20-30 minutes
Enjoy!
Ingredients
1 portobello mushroom cap, washed and cleaned (remove stem and clean the under side of the cap)
1 cup spinach, sliced up into shreds
1 clove garlic, grated
1 tablespoon onion, grated (I used Maui onions and it added a nice sweetness)
2-4 tablespoons grated white cheese (I used pasture pride juusto bacon cheese) - may sub for equivalent amount of cooked bacon and or sausage
1-2 ounces blue cheese, crumbled
1 egg
Sea salt and pepper to taste
Topping
1/2 teaspoon almond flour/meal or slivered almonds, or Parmesan cheese
Direction
Preheat oven to 375
Mix all ingredients except almonds for topping
Place mushroom caps top side down into a baking dish or cast iron dish
Spoon topping into mushroom caps and too with topping if choice
Bake for 20-30 minutes
Enjoy!