Tuesday, March 23, 2010

Stuffed Portobellos!

Simple Stuffed Portobellos. Healthy, Low Fat, and one heck of a treat! So I had a craving, and this blog is short.... and my updates have been paused thanks to overwhelming amounts of work and a third job on the weekends. Am I bitter? Not at all. I just am glad to make a posting! So here are some pictures of my portobellos, and below them a bunch of recommendations to share! Enjoy!

Complexity Level:  Easy

So how do I make these? Oh man it is so simple and so totally ready for your imagination!

What You Need:
Portobello Mushrooms
Fillings of Choice!

Clean the mushrooms by removing the stems, and scraping the gills with a spoon. The rest is simple -- and it is up to you, your dietary needs, and level of low fat you want to achieve. I have pictured the following:

Top Left:
Fresh Spinach Leave
Diced Tomato
Diced Onion
Feta Cheese
Black Pepper
Garlic Powder

This was baked, wrapped in foil (see pictures) and then I simply put it between some wheat bread for a hearty sandwich!

Top Right:
Portobello Cap
Low Fat Mozzarella
Dried Basil (Fresh is way better)
Fresh Spinach
1 Clove Garlic, minced
Black Pepper
Sliced Tomatoes

Bottom Left:
Portobello Cap
Fresh Spinach
Diced Tomatoes
Minced Garlic
Minced Onion

Bottom Right:
Top Right baked

Recommendations-- Here are some ideas for yummy portobellos!

Parmesan Shrimp:
Portobello Caps
Fresh Raw Shrimp, cleaned
Parmesan Cheese
Black Pepper
Minced Garlic

Toss all together the stuff caps. Bake in foil wraps for 12 minutes at 400 degrees. Serve with fresh spinach for a healthy, hearty, fantastic meal!

Chicken Florentine
Cooked Chicken Breast, Diced
Fresh Spinach
Gruyere Cheese
Parmesan Cheese
Pine Nuts (small amount for yum!)
Fresh Spinach

Lay fresh basil and spinach (About 3 leaves each) on the bottom of the portobello, then diced chicken, pine nuts, the garlic and onions, and top with a mixture of the cheeses. Bake for 12 minutes at 250 degrees on a baking sheet and serve! Great as a sandwich or on top of a bed of romaine!

Pork Supreme
Portobello Caps, cleaned
1/2 lb Ground Pork Sausage, Raw
1 Clove Minced Garlic
6 leaves Fresh Basil, minced
1 tbsp Tomato Paste
1 tbsp Olive Oil
1 Pinch Ground Sage
1 tbsp Balsamic Vinegar
1 Pinch Ground Rosemary
Black Pepper

Mix all in a bowl, stuff portobello, and bake for 20 minutes at 350 degrees. Serve as a main protein alongside your favorite rice or pasta!

Here is a picture of how to bake them in a foil wrap -- this steams the ingredients and keeps the low fat high taste possible!

Feta and Basil
Portobello Cap
1 tsp Olive Oil
Fresh Basil
Fresh Spinach
Artichoke Hearts
Sliced Tomatoes
Mozzarella Cheese (shredded)
Feta Cheese (crumbled)
Minced Garlic

Toss the Garlic, spinach, olive oil, and basil and place into cap. Top with artichoke hearts, sliced tomatoes, mozzarella and feta. Bake in a foil wrap for 15 minutes at 375 degrees Fahrenheit. Excellent with a drizzle of balsamic and a side of fresh salad greens!


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