Stuffed Portobello Caps

Portobello Caps stuffed

Stuffed Portobello Caps

We like mushrooms. They have a wonderful, earthy flavor and they give you something that you can bite into. Their versatility is neverending. Just think of how many different dishes you’ve made, that start out with a can of cream of mushroom soup! By they way, you can make your own, much more flavorful, mushroom soup. But, that’s a post for another time. One of my favorite breakfasts is a simple sauteed mushroom and egg white omelette. Yum! These stuffed caps are made with easy to find ingredients and are a snap to make. The ingredient list –

ingredients

The fixin’s

portobello mushroom caps, spinach, onion, roma tomato, goat cheese (for creamy yumminess), panko crumbs, red pepper flakes (for a little kick) and some herbes de provence. I like using herbs de provence. It makes me feel swanky. Next thing you know, I’ll be putting truffle oil on everything. If you don’t have herbes de provence, plain old italian seasoning mix will work just fine. You can still feel swanky, too. First thing to do, is to scrape the gills off the mushrooms. You don’t have to, but you can pile in more stuffing if they’re gone, so get them out of there.

removing stems and gills

Snap off the stems and scrape out the gills.

Snap the stems off, too. I don’t use them in the stuffing. Save them for making a vegetable stock. After the caps are clean, set them aside.

cleaned mushrooms

Clean mushrooms.

Now, dice up half an onion. You want about 1/2 a cup.

diced onion

choppity chop chop

Swirl about a tablespoon of olive oil into a large saute pan. Using a medium low heat, cook the onions til tender, about 2 to 3 minutes.

sauteed onion

cooking the onion

Add in the chopped spinach so it can wilt down.

satuee spinach

add the spinach to the pan

It will just take a couple of minutes for it to wilt.

wilted spinach

wilted spinach

Turn the heat off and set the pan to the side. Now, preheat your oven to 375º. Line a baking sheet with foil and set it by the mushroom caps. Time to make the stuffing. Give a roma tomato a rough dice.

roma tomato diced

diced roma tomato

I used a roma, because they are a meatier, less juicy, tomato. If you have to use a regular tomato, dice it, then, blot excess moisture up with a paper towel. Crumble the goat cheese into a medium sized bowl.

goat cheese

crumble with a fork

Combine with the diced tomato, panko crumbs, red pepper flakes and the herbes de provence. Add salt and pepper.

stuffing mix

Stuffing mix

Add in the spinach onion mixture.

stuffing mix

add the spinach onion mix

Mix it well.

mix it up

Combine well

Divide the mixture among the portobello caps.

stuffed caps

Stuff the caps.

Drizzle the caps with a little olive oil. This adds an extra layer of flavor!

oil drizzled caps

Drizzle caps with olive oil.

Bake for about 30 minutes. I roasted some carrots alongside of the mushrooms and served them both with a nice, creamy risotto. A delicious, easy dinner!

Stuffed Portobello Caps

Dinner is served!

Stuffed Portobello Caps

Stuffed Portobello Caps

Stuffed Portobello Caps
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Flavorful portobello caps, stuffed with a savory blend of spinach, tomatoes and goat cheese.
Ingredients
  • 4 portobello caps, stems and gills removed
  • 4 cups raw spinach, coarsely chopped and lightly packed
  • ½ cup diced onion
  • 2 TBL olive oil - divided
  • 1 diced roma tomato
  • 4 oz goat cheese, crumbled
  • ½ cup panko crumbs
  • 1 tsp herbes de provence
  • ¼ tsp red pepper flakes
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375º. Line a baking sheet with foil.
  2. Saute the diced onion in 1 tablespoon of olive oil for 2 to 3 minutes. Add spinach to wilt, another 2 minutes. Place the goat cheese in a medium bowl. To it, add in the diced tomato, panko crumbs, red pepper flakes and herbes de provence. Pour the spinach and onion mix over the tomato cheese mixture and combine. Divide mixture among 4 portobello caps. Drizzle remaining tablespoon of olive oil.
  3. Place caps on baking sheet and bake for 30 minutes.

 

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese2

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

I’m sure we’ve all had it happen to us. You’ve got the perfect omelette going in the fry pan, you try to fold it over and it tears. You’re trying to slide it onto the plate and half the stuffing stays in the pan. Or, it just sticks, is undercooked or overcooked. GAH! I hate it. So, I got this recipe from the kitchen diva – Martha Stewart and adapted it to fit my needs. Now, you can adapt it to fit your needs, too! It’s a baked omelette. Just whisk up some eggs and milk, pour it into a pan, top with your favorite ingredients and bake. This version has spinach, roasted red peppers and cheese. Give it a try. Kick omelette heartbreak to the curb.

The ingredients –

omelette ingredients

omelette ingredients

First, preheat your oven to 350º. Then, give the spinach a rough chop.

Chop the spinach

Chop the spinach

Take one roasted red pepper from the jar and dry it with paper towels,

dry pepper

Dry the pepper

and cut it into small strips.

red pepper strips

Slice into strips.

Time to get cracking! Get out a medium sized bowl and crack 8 eggs into it.

break eggs

Cracked up.

Add in the milk, dijon mustard, salt and pepper.

add milk, mustard

add milk, dijon mustard, salt & pepper

Then, whisk it all together.

Whisked eggs

Whisked eggs

Measure out one cup of cheese. I grated some gouda cheese for this one.

grated gouda

cheesy

Get your pan ready. You’ll need a 13 X 18 x 1 inch baking sheet. That’s a half sheet pan and most of us have one, or five. If your pan is smaller, it’s ok. Just make sure it has 1 inch sides or you’ll end up with eggs everywhere. Spray the pan with oil. Line the pan with parchment paper, letting it hang over the sides. You can trim it to fit for the long sides, but I don’t. I find that the eggs seep under the paper. Now, spray the paper with oil, too.

spray with oil

Spray with oil

Pour in the eggs. Press down the paper in the corners, so the eggs flow over there.

eggs

Pour in the eggs

Sprinkle evenly with the chopped spinach.

sprinkle spinach

Sprinkle with spinach

Do the same with the roasted red pepper strips.

add peppers

Very colorful

Bake until the edges of the omelette are set, about 10 to 12 minutes. Take it out and top with the shredded cheese.

Top with cheese

Top with cheese

Return to the oven and bake an additional 5 to 8 minutes or until the cheese has melted and the omelette no longer jiggles.

cheese melted

Melty cheese

Let it rest for a minute, then lift the whole shebang out and onto a large cutting board.

Omelette

On top of a cutting board.

You don’t have to do this step. You can roll the omelette up while it still in the pan. You can. Not me. Hot pan, hot omelette, hot cheese equals a burned Ruth. So, I just slide it over to a board. While wearing my Ove Gloves. Now, back to the omelette. Starting with the short side of the pan, lift up and fold over 1 to 2 inches of the omelette, keeping the paper pulled away.

Fold omelette over

Fold it over.

Press the omelette down to seal. Continue to lift and fold the omelette, peeling back the paper until you reach the end.

rolling the omelette

Keep on rolling

Now, before you make that last fold, put everything on the serving platter and flip it off the paper. Garnish with a little chopped parsley and serve. We had ours with home fries, so I just piled them around the omelette. Cut the omelette into 2 or 3 inch slices. Serves 4. Enjoy!

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese
Author: 
Recipe type: Breakfast
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A baked omelette, rolled up over delicious spinach, roasted red peppers and cheese.
Ingredients
  • 8 large eggs
  • ¾ cup milk
  • 2 Tbsp. Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 cup chopped fresh spinach
  • 1 roasted red pepper from a jar, pat dry and chop
  • 1 cup shredded cheese, I used gouda
  • Chopped parsley for garnish
Instructions
  1. Preheat oven to 350º F. Spray a 13 x 18 x 1 inch baking sheet or similar sized pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Spray parchment with oil.
  2. Crack the eggs into a medium size bowl. Add in the milk, Dijon mustard, salt and pepper. Whisk to combine. Pour into pan. Evenly sprinkle the surface with chopped spinach and roasted red pepper pieces.
  3. Bake until the edges of omelette are set, about 10 to 12 minutes. Remove from oven and sprinkle shredded cheese over the top. Return to oven and bake and additional 5 to 8 minutes or until the cheese has melted and the omelette no longer jiggles. Let rest for 1 minute. Starting on one short side of the pan, lift up the parchment paper and fold over a 1 to 2 inch section. Press down to seal. Continue to lift and fold the omelette, peeling back the paper, until you reach the end. On the last fold, place entire omelette on serving platter and remove paper. Garnish with chopped parsley. Cut into 2 to 3 inch slices and serve.

 

Rolled omelette

Breakfast is served!

 

 

 

 

Smooth Move Smoothie

Smooth Move Smoothie

The Smooth Move Smoothie

Let’s face it, sometimes you just need to do a cleanse. Clean out the system and flush the toxins that accumulate in our bodies. This little, green, cleaning machine will do just that. It ain’t pretty but it works. It tastes good, too. The blueberries add in just the right amount of sweetness. The spinach and cucumber add the fiber. The fiber is what we’re after and this packs it in. Let’s get started, shall we?

You need one packed cup of washed baby spinach, one 5 to 6 inch cucumber, 1/2 cup of blueberries, 2 tablespoons of fresh mint, 1 tablespoon of chia seeds, one cup of ice and water for thinning it out. And a blender, you’ll need a blender.

smoothie ingredients

the ingredients

Remove the stem ends of the cucumber and chop it up. Leave the peel on for that extra fiber. Unless it’s waxed. If waxed, peel it.

chopped cuke

I hate waxed produce.

Pile it all in the blender, starting with the ice. You want the ice on the bottom because that’s where the blades are. This way, it grinds the ice and forces it up through the blender, letting the softer, more easily blended stuff fall down. If you packed the spinach on the bottom, it would most likely clog up, making you tamp the rest down to blend. Got it? Good.

smoothie stuff

Ice in the bottom.

Now hit the power button. You remembered to secure the lid first, didn’t you? Nobody wants to scrape spinach off the ceiling. If the smoothie seems too thick, thin it with some more water.

Spinach smoothie

Your colon will thank you.

Bam! You’re done. Pour it into a glass, add a slice of cucumber, sprig of mint and a couple of berries. Pretty it up some. This is your friend. It will do nice things for you.

Enjoy!

Smooth Move Smoothie

Smooth Move Smoothie

Smooth Move Smoothie
Author: 
Recipe type: beverage
Prep time: 
Total time: 
Serves: 2
 
A fiber packed smoothie, high in Vitamins A, K, folate and nutritious chia seeds. This smoothie will get you moving.
Ingredients
  • 1 cup baby spinach - packed
  • 1 medium cucumber, stems removed and chopped
  • ½ cup blueberries
  • 2 Tablespoons of fresh mint
  • 1 Tablespoon chia seeds
  • 1 cup ice
  • ½ cup water, more if necessary
Instructions
  1. Blend chia seeds, blueberries, mint, cucumber, baby spinach, water and ice in a blender until pureed and smooth. If smoothie is too thick, thin with more water until it's your desired consistency.
  2. Serve immediately. Garnish with a cucumber slice, mint sprig and additional berries, if desired.