Sunday, September 4, 2011

A MEAL WITH A MUSHROOM

The great thing about portabella mushrooms is that they are just the right size for stuffing.

You can fill them with just about anything you have handy. First I peeled the mushrooms and placed them on some foil with a little olive oil and wine and seasoning. Sealed the package and put them in the oven until they were cooked through. I sauteed some Italian sausage. You don't need very much but I find the mild Italian adds lots of flavor to the dish. Then separately I sauteed some spinach and garlic and combined the two, seasoned with s and p and piled on the mushroom. Lastly I topped with some aged cheddar. Back in the oven until the cheese had melted and served with left over polenta and rolls.