Spinach and Ricotta Stuffed Portobello Mushrooms

Photo courtesy of Angie McGowan

Another Pinterest find for our meatless Lenten dinners.  I think it was the picture that sold me.... believe me, if I had posted the pic of what MINE looked like, you'd maybe be clicking the little red X in the corner.....

I liked it a lot, but Abe really enjoyed it, which is surprising since I'm the veggie in the family.  I think if I make it again, I might try a drizzle of balsamic over the top of the mushroom before adding the cheeses.  I thought it could use a bit of acid.

I only made one addition to the recipe, adding some garlic in.  Make sure to keep an eye on your cheese.  I didn't check mine until close to the 18 minute mark and the cheese was very brown.  Still tasted good, but not as appealing.


Here is a link to the original recipe


Spinach and Ricotta Stuffed Portobello Mushrooms
Serves 4

4 portobello mushroom caps, stems and gills removed
Olive oil
1 cup ricotta cheese
1 cup mozzarella or Italian blend shredded cheese
2 – 9 oz bag fresh spinach
1/2 onion, sliced
1/2 red pepper, sliced
3 cloves of garlic, minced
Olive oil
Salt and pepper


 Preheat oven to 400 degrees. Rub olive oil all over the outer part of your portobello mushrooms.

 Preheat a large skillet and drizzle with olive oil. Add onions, garlic, red peppers and spinach. Add salt and pepper. Saute until spinach is wilted.

 Spoon 1/4 cup ricotta cheese in each mushroom cap. Top with 1/4 of the sauteed spinach. Then 1/4 of the shredded cheese.

 Bake at 400 degrees for 18 – 20 minutes or until cheese is melted and mushrooms are tender.

Grilled Portobello-Goat Cheese Pitas

Something a little different for dinner.  I've been trying to add more vegetarian meals to our rotations; you'd think after being veggie for over 13 years, I'd have a ton.  But I don't.  So I'm trying to mix it up a little.  This turned out surprisingly good and makes for a great light dinner on a warm summer night.  It's a great meal to serve your vegetarian friends at your next barbecue (hint for those inviting me over for dinner this summer ;-).

You can use a well-oiled grill pan or throw everything, except for the tomatoes, on the grill. If you like a chewier pita, opt for the Greek style or don't over-grill the regular kind.  If you like your pitas crispy, grill away!

I got this recipe from CookingLight.com (including photo) and made some adjustments.

Enjoy!

Grilled Portobello-Goat Cheese Pitas 
Serves 4 (they are more filling than you'd think)

1 1/2  teaspoons minced garlic
1  teaspoon  olive oil
4  (6-inch) pita rounds
1/2  teaspoon  salt, divided
1/4  teaspoon  black pepper, divided
Balsamic vinegar
1  (6-ounce) package portobello mushrooms
2  medium tomatoes, cut into 1/4-inch-thick slices
1/3  cup  (3 ounces) goat cheese
1/2  cup  chopped fresh basil
2 roasted red peppers, jarred

Preheat a grill pan over medium heat.

Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.

Drizzle balsamic vinegar over mushrooms and tomatoes and sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly. Place mushrooms in pan (grill); cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.

Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil and top with roasted red peppers.

Russian Mushroom and Potato Soup

This is one of our favorite soups.  It's not a creamy mushroom soup, nor a thick potato soup.  It's a simply delicious broth that has mushrooms and potatoes in.  Abe raves every time I make it, so it's made at least monthly, especially when mushrooms are on sale.

I've made it without the potatoes when I've realized too late that I don't have any, but it's really better with them.  If you can, make sure to use the leeks.  Onions can do in a pinch, but the flavor of the leeks really make it tasty.

Serve this up with a nice green salad and french bread.

I got this recipe off of Allrecipes.com.

Russian Mushroom and Potato Soup

Makes 12 servings (seems like a lot, but it is good for lunch the next day)

5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken or vegetable broth
2 teaspoon dried dill weed
2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 pound potatoes, peeled and diced (when I'm lazy, I don't peel them)
1 pound fresh mushrooms, sliced
1 cup half and half (I've also used skim milk or a combo of milk-half and half to save on calories)
4 tablespoons all-purpose flour
Fresh dill weed, for garnish (optional)

1. Melt 3 tablespoons butter in a large saucepan over medium heat.  Mix in leeks and carrots and cook 5 minutes.  Pour in broth.  Season with dill, salt, pepper and bay leaf.  Mix in potatoes, cover and cook 20 minutes or until potatoes are tender but firm.  Remove and discard bay leaf.

2.  Melt remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned.  Stir into soup.

3. In a small bowl, mix the half-and-half and flour until smooth.  Stir into the soup to thicken.  Garnish each bowl of soup with fresh dill to serve.