I'm not sure exactly when it happened or why it happened, but it seems as if I've lost my desire to cook anything remotely elaborate. Perhaps the heat and humidity we've been experiencing in the Lehigh Valley got the better of me. Or, maybe, my brain is refusing to engage itself in anything particularly time-consuming until after the wedding. Whatever the reason, Stephen and I have been eating a lot of simple meals lately, thrown together with ingredients already on-hand.
Here's an appetizer recipe that doesn't require you to scrounge for exotic ingredients and that can be pulled together in no time.
If you're looking to keep things light, then you can most certainly serve these mushrooms as a main course. Add a small side salad and a glass of white wine, and you're set.
Spinach-Stuffed Mushrooms - Serves 2-4
- 4 large portobello mushrooms, wiped clean
- 2 tablespoons extra-virgin olive oil
- 2 shallots, minced
- 3 ounces fresh baby spinach
- Juice of 1/2 lemon
- Salt and pepper, to taste
- Preheat oven to 350°F.
- Separate the mushrooms caps and stems. Set the caps aside and dice the stems.
- Heat a large skillet over medium heat over 2 minutes. Add the olive oil. After 1 minute, add the diced mushroom stems and minced shallots to the pan.
- Reduce the heat to low and cook the vegetables for about 5 minutes, stirring occasionally.
- Add the spinach. Cook for another 5-8 minutes, or until the spinach has wilted. Season with salt, pepper, and lemon juice, to taste.
- Place the mushroom caps on a lined baking sheet and divide the filling among them. Bake for 5 minutes.
- Increase the temperature to 425°F and bake for another 5 minutes.
- Serve immediately.
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