I made these for dinner when Kristen was our guest blogger. Mark and I tend to really go for it with these blog meals since it's not an every day thing (we get together for dinner a few times a month) which I love...but for this meal I was looking for something delicious but a little lighter, these really fit the bill. They are super healthy and super delicious. These are fine as a main course if you have a filling side (we had baked sweet potatoes) but if you are serving these on their own I would make 2 caps per person.
Also I had some leftovers of the filling fixin's and I cooked them up and topped with a poached egg for breakfast. yum! The recipe is from Epicurious.
Yield: Serves 2
2 portobello mushrooms
1 teaspoon olive oil 1 teaspoon balsamic vinegar Salt and black pepper 1 leek, thinly sliced and rinsed clean (white and light green parts only) 2 cups spinach leaves 1/2 cup canned white kidney or cannellini beans, drained and rinsed 2 tablespoons grated Parmesan cheese
Preheat the oven to 450°F. Set the mushrooms gill side up on a rimmed baking sheet. Drizzle with the oil and vinegar and season with salt and pepper. Bake for 15 minutes.
Meanwhile, coat a large nonstick skillet with cooking spray; place over medium heat. Add the leek; cook for 5 minutes, stirring. Add the spinach a handful at a time, stirring constantly, until it cooks down. Stir in the beans and salt and pepper to taste; cook for 1 minute to combine the flavors.
Fill the mushroom cavities with the spinach mixture. Sprinkle with the cheese. Bake for 10 minutes, until the mushrooms are warmed through and the cheese is melted. Serve.
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