Stuffed Portobello Mushroom Caps
2 Portobello mushroom caps - gills scraped out
¼ medium onion chopped
1 tsp. minced garlic
1 cup arugula - chopped
1 cup spinach - chopped
1 T sun-dried tomatoes - chopped
1 T olive oil
Salt and pepper to taste
Heat oven to 350 degrees. Brush cleaned mushroom caps with olive oil inside and out. Saute onion, garlic, arugula, spinach and sun-dried tomatoes in olive oil over medium heat until onions are transparent and vegetables have wilted. Add salt and pepper. Remove from heat and place cooked filling in mushroom caps. Place caps in foil lined pan and put in oven. Cook 15-20 minutes or until mushrooms are tender.
Rae came up with this recipe to use ingredients we already had. You’ll notice most of our recipes include olive oil, garlic and onion. What can I say? We love that stuff! It’s a keeper recipe though. Hope you like it as much as we do. Not the best photo but we were hungry! Really hungry… And they were really, really delicious. Enjoy!