You guys have been giving me so many ideas (and cravings!) in your six-ingredient recipe comments on my Dinner @ 6 post (where, yes, you can still enter to win $100!). Some of you may see me sharing versions of your recipes as posts on KWH in the coming weeks. I hope that’s okay.
Anyway, I figured that if you guys were going to share all of these great recipes with me, I should probably share another one with you. And I figured I’d go with the simple theme, with just a few ingredients. That seems to be kind of a hit right now.
This one’s a good one. Fresh, flavorful, delightful, and healthy.
I bought portobello mushrooms recently and figured I’d come up with something to do with them. But then they just kept sitting there, day after day, and I kept postponing their use because no inspiration struck. Finally, I realized I needed to use them or they’d go bad. I hate wasting food, so I just looked around my kitchen and tried to figure out what would work.
And then, genius struck! It all started when I looked at the Japanese tomatoes I’d picked up (and hadn’t yet used) from the Farmer’s Market and thought about how freaking good they were when I taste-tested them (AKA the best part of Farmer’s Markets, obviously).
What else could I stuff the mushrooms with? I wanted a light meal. So, I looked in my vegetable drawer to see what else I had. Onions… spinach… Oh! I knew, suddenly! I could make Greek stuffed mushrooms.
It’s okay. I’ll say it. I’m a genius.
Greek Stuffed Mushrooms
makes two servings (though I’d suggest a source of protein alongside each)
- 2 large portobello mushrooms
- ~ 1/2 tbs balsamic vinegar
- ~ 1/2 tbs EVOO
- 1 large Japanese (or heirloom, or whatever) tomato
- 1/2 sweet onion
- 1 cup fresh baby spinach, chopped
- salt & pepper to taste
- feta to sprinkle on top
Preheat the oven to 375 degrees.
Marinate the mushrooms in EVOO & balsamic vinegar for about 15 minutes.
Chop the tomatoes and drain them. Chop the onions and spinach. Toss tomatoes, onions and spinach together. Drizzle a little more EVOO, salt & pepper on top. Toss again. Let sit.
Bake mushrooms for about 10 minutes to soften them. Take out and fill with tomato/ onion/ spinach mixture. Put back in oven for 20 more minutes.
Sprinkle feta on top and serve.
Light, interesting, and perfect for a warm dish for a summer evening.
I served mine with 2 small falafel each. The ideal complement!