Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Monday, September 6, 2010

Portobello Stuffed with Smoked Tomato Basil Spread & Spinach

I'm still in the conversion process of converting some of my old faves into something more fit for our new lifestyle... it's a Bobby Flay and the original is YUMMY! Like, seriously awesome. I love sausage - still do - and it makes this dish so, sooo good. But, my modification is pretty darn good too.

I thought of the original dish after I made the Sun-dried Tomato Basil Dip for the first time with the smoked sun-dried tomatoes. It totally has that yummy smoky flavor that the smoked mozzarella gives from the original. And with a lot of the same ingredients, I just merged them. I love the sweetness the grape juice gives the spinach with the smoked tomato and onto of a grilled shroom, it's heavenly.
1 medium Spanish onion, sliced
1/2 cup dry red wine (red grape juice)
8 ounces fresh spinach leaves, stems removed and coarsely chopped
Salt and freshly ground black pepper
4 tablespoons chopped fresh basil leaves
4 tablespoons chopped fresh flat-leaf parsley
4 large portobello mushrooms, stems removed

Put the onion into a sauté pan, add the grape juice and cook until the wine is completely reduced. Add the spinach and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoons of the basil, 2 tablespoons of the parsley and let cool slightly.

Heat the grill to high.

Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the grill, top side down and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the spread and top with spinach mixture. Place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through. Remove to a platter and sprinkle tops with the remaining parsley and basil.


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