Wednesday, October 6, 2010

Stuffed Mushrooms

I was inspired one day while walking through the produce department of the grocery store when I saw their pre-packaged stuffed portabello mushrooms.  I decided to whip up a delicious and filling version of it myself.  I've done it twice now and have learned a few things, so I'll tell you how I made them and then offer some addtional suggestions.

Its basically one mushroom per person, so here's for two:
- 2 large portabello mushrooms, stems removed
- 2 tbsp italian dressing
- 1/2 cup low fat ricotta cheese
- 2 wedges laughing cow light garlic and herb
- grated parm
- 2 slices canadian bacon
- 2 cups baby spinach
Olive oil
salt & pepper to taste

Take the mushrooms and rub them with the italian dressing and set aside.  In a bowl, mix the ricotta, laughing cow, and parmesan cheese together.

In a skillet, heat up olive oil and wilt the spinach.  Dice up the canadian bacon and throw it in the skillet with the spinach to heat through and brown a little.  Take this mixture and mix it with the cheese mix.

Salt and pepper the mushrooms and put them gill side down on a medium-high grill (you could also do this under the broiler).  Grill them for about 3-4 minutes until the gills turn brown.  Flip the mushroom so that the gills are up and fill each with half the mixture.  Make sure the mushrooms aren't over a super high flame and close the grill.  Let the mushrooms cook for aout 4-5 minutes until the mushroom is soft and dark on the bottom and the filling is heated through. 

This goes great with a little cous cous on the side.  Also, I love these just as is but Jim thinks they need a little more texture and something to cut the creaminess of the cheese, so next time I make them, I think I will add some bread crumbs to the mixture before putting it on the mushrooms.  I guess you could also just sprinkle breadcrumbs on top and let them get crunchy...oo that's a good idea!

Really the sky is the limit with what you can stuff these things with.  Give it a shot with your favorite ingredients and let me know how it comes out!

1 comment:

  1. I have some local ricotta to use up so I'll be making these tomorrow night!! :)