For a meatless meal try this!
4 portobello mushroom caps
2 red bell peppers, deseeded
2 cups (cooked) sauteed spinach
4 tablespoons pesto sauce (see recipe under 'sauces' link)
4 slices fontina (or mozzarella cheese)
4 slices of tomato (heirloom in the funny colors have the best flavor this time of year)
olive oil
salt and pepper
dried oregano
1. Heat oven to 425 degrees. On a lined baking sheet place mushrooms and peppers. Drizzle with olive oil, salt, pepper, and some dried oregano (not to much - you don't want it to taste like bad Italian food!) Roast vegetables until soft, about 15 minutes, remove from heat. Cut peppers in half.
2. Add about 1-2 tablespoons of olive oil to a saute pan. Add spinach, stir until spinach is completely wilted. Half way through the cooking I pour the juice from the roasted vegetables into the pan with the spinach to add some more flavor and then let spinach wilt the rest of the way.
3. Place mushroom caps on a lined baking sheet gill side up. Spread 1 tablespoon of pesto sauce on each mushroom cap, then stack with 1/2 of a red pepper, tomato, spinach and cheese.
4. Place baking sheet back in oven and bake at 375 until cheese is melted - about 10 minutes depending on how thick the cheese slice is.
ENJOY!
Grill the mushrooms on a grill. also scrape gills before cooking
ReplyDeleteRoast the red peppers in the oven at 350 until they are mostly black. place peppers in a paper bag to steam. then peel and scrape out the seeds.
skip the oregano, mozzarella works best.
now follow the recipe.
Good suggestions Ralph, except that you can't steam in a paper bag - the steam escapes through the pores in the material, to steam off the skin efficiently you have to put into a plastic bag and seal it, wait for 5-6 minutes and ta-da!
ReplyDeleteYour buddy chef Cwynar used a paper bag. So did I this morning and the steam caused a structural failure in the bottom of the bag.
ReplyDelete