For years I have cooked by haphazardly following recipes, substituting ingredients for what I have in the fridge or pantry and eliminating those that I deem superfluous or simply don’t have on hand, but always, with an emphasis on fresh ingredients, simple preparation, and complementing flavors.
For my blog, I attempt to measure my wanton approach but, as with anything you cook, you should always feel free to make adjustments in ingredients and spices to please your own palate : ) For example, I love pancetta and the robust flavor and saltiness that just a little bit adds to pasta and vegetable dishes, but if you don’t eat meat, leave it out – these mushrooms will still be divine!
Stuffed Portabella Mushrooms
6-8 med. portabella mushrooms
3. T. olive oil, divided use
2 green onions, chopped
½ red pepper, chopped
2 oz. chopped pancetta
1 small garlic clove, minced
1 c. coarsely chopped spinach
½ c. Italian-style bread crumbs
¼ t. salt
¼ t. pepper
grated parmesan cheese
Wash and remove stems from mushrooms. Drain on paper towel. Brush mushrooms with olive oil.
Heat 2 tablespoons olive oil in a skillet over med-high heat and sauté chopped spinach until tender. Remove spinach and set aside. Add green onions, garlic, and pancetta to skillet and sauté for 2 minutes. Remove from heat, add bread crumbs, salt & pepper and spinach to mixture. Fill each mushroom cap with stuffing, mounding up. Sprinkle with grated parmesan cheese. Bake at 350 degrees for about 25 minutes or until mushroom caps are tender and cheese is melted.
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