Friday, December 11, 2009
This dish is quick and easy and has a lot of flavors for so few ingredients. The toasted pecans are delicious and were compliments of my mother-in-law who brought them with her from south Georgia last weekend when she came to visit her new grandbaby. These days I rarely have two empty hands so dishes like this are vital! Also the addition of protein from nuts and cheese help make this vegetarian side dish worthy of entree status. I served it with a little yellow rice on the side.
Spinach Pecan Stuffed Portabello Caps
2 Tbsp extra virgin olive oil
1 bag pre-washed baby spinach leaves
1 tsp garlic powder
1/4 cup toasted pecans, chopped
1/4 cup each shredded parmesan and asiago cheeses
2 large portabello mushroom caps, stemmed and de-gilled
splash of sherry vinegar
Preheat oven to 400.
Over medium-high heat, heat the oil in a saute pan and quickly saute the spinach with the garlic powder until spinach is wilted (5 minutes, max). Drain off any excess liquid (I didn't have any) and stir in the nuts, cheese and sherry vinegar. Season with salt and pepper and mix well.
Remove the stems from the portabello caps, and use a spoon to scoop out and discard the black gills from the underside. Place on a foil lined sheet tray and season with salt and pepper.
Stuff each cap with half of the spinach mixture. Bake in 400 degree oven for 10-15 minutes or until the mushroom cap is tender and the cheese is golden.
NOTE: This dish is gluten free if the cheese is procured from reliable gluten-free brands. This dish is easily made vegan by substituting your favorite dairy-free cheese product.