Stuffed Portobella Mushrooms

With the weather being consistently warm the past couple of weeks, the Farmers Market have become my weekly routine.  I have not been one to frequent the farmers markets here in Atlanta because frankly, they simply don’t stand up to the ones in L.A, Hollywood, Santa Monica and of course the original Farmers Market, a pit stop I ALWAYS make when visiting home, no matter how short my visit.  But since we’ve moved and live “in the city” now, I made a pact to experience it to the fullest and embrace my residency in Atlanta.

This weekend I went to the Piedmont Farmers Market and Peachtree Road Farmers Market, which I loved by the way, to get first dibs on this seasons Peaches.  I picked up a bag of tree ripened, juicy peaches but of course was instantly sidetracked by the jams, cheeses and local meats.

I picked up this sampler of goat cheese, tomato-basil, garlic and red pepper.  I absolutely loved the red pepper which I could have easily eaten with a few crackers and a glass of wine.  But when I asked the seller how he enjoys their cheese and he suggested using it in stuffed mushrooms.

photo credit: blahblahbirds

photo credit: blahblahbirds

My wheels started churning and I came up with this little dish…portobella mushrooms stuffed with spinach, crab and goat cheese.

photo credit: blahblahbirds

photo credit: blahblahbirds

After doing a quick broil of seasoned mushroom caps, I stuffed them with a mixture of crab, spinach and goat cheese.  Then I sprinkled the tops with parmesan cheese and stuck them in the oven again. Ten minutes later, it was time to eat.  I went heavy on the spinach because I love spinach but I loved the added flavor of the goat cheese.

There are many variations to this dish depending on your tastebuds. How about roasted tomatoes, zucchini or italian sausage? Or feta or mozzarella cheese? Whatever you choose, I’m sure they will be just as delicious.

Your How To: Clean 4 large portabella mushroom caps by gently wiping the outside of the caps with a damp paper towel. Then with a spoon, scrape the gills from the underside to get it mostly clean. Brush the inside and tops of the caps with olive oil and sprinkle with salt and pepper and set aside. In a separate bowl, mix together 1 box of frozen spinach, that has been thawed and squeezed completely dry, crab meat and 8 oz. of goat cheese. Season with salt and pepper. Pre-heat the broiler and broil the mushrooms for 3-5 minutes until they are hot and the edges are starting to brown. Remove from the oven and turn your oven down to 375 degrees. Fill the mushroom caps with the spinach mixture. Sprinkle with parmesan cheese. Bake for 10 minutes or until hot and the cheese has softened. Remove from the oven and Enjoy!

Chat ya’ later

Ladybird D

This entry was posted by ladybird dyan.

6 thoughts on “Stuffed Portobella Mushrooms

  1. Pingback: Homemade Peach Ice Cream | blah blah birds

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