The Recipes

Stuffed Portabella Caps

I try to incorporate a significant amount of vegetarian meals into my weekly planning, mostly because they're just so affordable, but sometimes I find it hard.  This one is a meal-sized and much better tasting version of the retro stuffed mushrooms you've been served at every cocktail hour in the last decade.


- 2 portabella mushroom caps, wiped clean and inside scraped out
- 2 c. of frozen spinach, defrosted and squeezed free of water
- 1/2 red bell pepper, diced
- 1 shallot, diced
- 1 clove garlic, minced
- pinch crushed red pepper
- a few grates of fresh nutmeg
- 1/4 c. marscapone cheese
- 1/4 c. bread crumbs
- salt
- pepper
- olive oil

Heat a light layer of olive oil in a medium skillet.  Heat the mushroom caps for approximately 5 minutes on each side.  Meanwhile, preheat the oven to 350 degrees.

Remove the mushrooms and set the on a baking sheet.  In the skillet, add another light layer of oil as needed and add the shallot and pepper.  Allow them to sweat for 7-8 minutes.  Season with salt and add the garlic.  Add in the spinach and season with salt and pepper.  Stir to combine, and add the crushed red pepper and nutmeg.  Stir in the marscapone.  Scoop the mixture into the mushrooms and sprinkle the bread crumbs over the top.  Bake for 20 minutes.  Sprinkle the parmesan over the top and return to the oven for five more minutes.  Enjoy!