|Dreary day, but brightened by signs of |
Then one day it seems that mother nature has whispered all the greens from her palette for lawns and shoots of new plants. The colors are coming - stop and watch the display.
Spring is arriving at our farm. Thank you March, and adios.
A fun recipe adapted from Cooking Light Fresh Food Fast
Grilled Stuffed Portobello Mushrooms
2 (4 1/2-inch) portobello mushroom caps
2 tsp olive oil, divided
1 garlic clove, minced
¾ cup minced onion
1 ½ tsp chopped fresh oregano
½ cup bagged baby spinach leaves (used more)
¼ cup grated Parmesan cheese (used more on top, broiled to melt cheese)
1/3 cup Italian-seasoned panko (Japanes breadcrumbs) (used plain panko, added Italian seasoning)
1 ½ tsp balsamic vinegar
½ tsp black pepper
1.(Prepare grill) Heat a nonstick skillet.
2. Remove brown gills from undersides of mushrooms using a spoon; discard
3. Heat 1 tsp oil over medium-high heat. Add mushroom caps saute gill side, flip flip and add garlic, and onion; saute 2 minutes. Remove caps and add oregano and
spinach; saute 1 minute or until spinach wilts.
4. Place spinach mixture in bowl and stir in remaining 1 tsp oil, cheese,
panko, vinegar, and pepper. Divide filling among mushrooms. Sprinkle tops with additional cheese if desired.
5. (Grill 7 minutes.) Heat in pan, melt cheese under broil.