Welcome to my annual recipe crush. Each February I
choose a theme, and provide one or two recipes each day for the whole month.
This year the theme is Weekly Menu Planning. What are the categories, you ask?
We have Sunday Special, Meatless Monday, Taco Tuesday, Worldly Wednesday,
Thrifty Thursday, Fishy Friday, and Celebrate Saturday.
Want to know a little
family secret? When the boys were very young, we lived in Cedar Falls, Iowa.
Oldest son’s favorite place to eat was Bishop’s Buffet. You went through the
buffet line perusing the foods and then told a server what you wanted.
He loved that there were
choices, and he could mix and match to create his unique plate of food. A
little light on each table could be switched on so a waiter could bring you
other items you’d like to have.
Such a good idea! So I
started doing this once a week at home. I’d haul out the various dibs and dabs
of leftovers and arrange them into proteins, carbs, veggies, and miscellaneous.
The boys would go through the “buffet line” and tell me what they wanted on
their plates, nutrition be da. . . rned. Bishop Buffet night was about cheap
dinner, easy dinner, and fun dinner. You see how this fits Thrifty Thursday
with making sure those leftovers get eaten!
But you came here for a
specific recipe, so here’s a simple meal that I could assemble after work and
have on the table lickety split. The one version is in the recipe, but see the Note for alternatives. Serve the
mushrooms as an entrée on a plate or as a sandwich.
Stuffed Portobello Mushrooms (to make one mushroom
per person)
Large Portobello mushroom
cup
½ teaspoon olive oil
5 or so baby spinach leaves
2 tablespoons shredded
cheese of your choice
1 teaspoon onions, diced
1 teaspoon tomatoes, diced
cilantro (optional)
Preheat oven to 400
degrees.
Coat all sides of the
mushroom with olive oil and place on a baking pan.
Layer the spinach on the
mushroom cup and press down gently, making an indentation for other
ingredients.
Mix cheese, onions, and
tomatoes. Spoon on top of spinach. Bake in oven for several minutes, watching
to make sure it doesn’t get too done. Remove when the mushroom gets soft
looking and the cheese melts. Add cilantro, if using.
NOTE: Serve the mushrooms with quinoa or fries on a
plate in lieu of meat or put on a hamburger bun for a sandwich. Sometimes I
just spread it with a butter and garlic mix and broil them. Or DH will grill
them. Before eating as a sandwich, we put on some shredded cheese. This makes a
nice alternative to a meatburger.
DH’s Rating: 4 Tongues Up
DH: “It always surprises me
how filling this is.” Me: “Yep. Portobellos are meaty.” DH: “And tasty!” Yep,
and tasty.
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