Stuffed Portobello Mushrooms with Spinach and Artichoke Hearts

 Last week, Fran came home from the grocery store with four beautiful portobello mushrooms. We stuffed these with a combination of veggies and cheese for a delicious meal.

These were easy to make, and we had them as a main dish. We had four mushrooms, and I could hardly finish the second one. So, four of these could easily feed four people.

Ingredients:

• 4 portobello mushrooms
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 of a large onion, chopped
• 1/4 cup diced red bell pepper
• 4 ounces cream cheese, softened
• 1/4 cup sour cream
• 1 can (14 oz.) artichoke hearts, chopped
• 1 package frozen spinach (thawed and squeezed dry)
• 1 cup shredded mozzarella (divided)
• 1/2 cup Parmesan cheese
• Salt and pepper to taste
• Mushroom stems, finely chopped

Instructions:

1. Remove the stems from the mushrooms and finely chop them. Scrape the gills from the underside of the mushrooms.
2. Brush both sides of the mushrooms with olive oil and place the cap-side down on a greased cookie sheet. Roast for 10 minutes at 425 degrees.
3. In a non-stick skillet, heat one tablespoon of olive oil. Add the onions, garlic, red bell pepper, and mushroom stems. Stir and cook until these are tender, about 6 minutes.
4. In a bowl, mix the cream cheese and sour cream with a hand mixer. Fold in the cooked mixture, artichoke hearts, drained spinach,1/2 mozzarella cheese, and parmesan cheese. Season with salt and pepper.
5. Flip the mushrooms and fill them with the mixture. Top off with mozzarella cheese.
6. Bake at 425 degrees for 15 minutes, until the cheese is browned.

These made a meal for Fran and me all by themselves. You could also serve these as an appetizer if you cut into smaller pieces.

David Burke GeoClad Ceramic Hybrid Non-Stick 10Nordic Ware Naturals 3 Piece Set - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping; Half Sheet, Jelly Roll and Quarter Sheet

 

Simple Caprese Salad

 This simple Caprese salad is the perfect way to use up those fresh tomatoes from your garden.

Caprese Salad is an Italian favorite. Made with thick slices of fresh tomatoes, fresh slices mozzarella, and fresh basil leaves.

Topped off with extra virgin olive oil, Italian seasoning, Balsamic glaze, and salt and pepper to taste.

It is simple but oh! so delicious. Serve this salad with any meal or have it for a quick lunch. Your friends and family will be impressed.

You will want to use the fresh soft ball of mozzarella cheese for this, not the sliced mozzarella you buy in a package. 

• Cut thick slices of the tomatoes and mozzarella. 
• Layer them on a plate.
• Add fresh basil leaves.
• Drizzle olive oil and balsamic glaze, over the top.
• Sprinkle some Italian Seasoning over the top.
• Salt and pepper to taste.

There you go you have made the perfect Caprese Salad to serve to your family and friends.