Shroom Style 101

Besides my recent cinnamon kick (read—I add cinnamon to everything in extreme amounts; at least it’s full of antioxidants!), I have also been consuming normal large amounts of mushrooms. I throw em’ in omelets, wraps, on veggie burgers, and sauté em’ up for a side dish. So when I was in Wal-Mart the other day and I spotted giant Portobello mushroom caps on sale 2/$2 I knew this was a perfect opportunity to further induce my mushroom obsession with none other than stuffed Portobello mushroom caps! I have seen numerous variations to these from seafood stuffed to rice stuffed, but of course I brainstormed my own version, and not to toot my own horn—it was mighty fab!

Italian Pizzazz Portobello's

• 1 Portobello mushroom cap(de-gilled)
• 1/4 C of pita bread crumbs (a pita torn into shreds)
• 2 Tbsp tomato sauce
• 1 Tsp Worcestershire sauce
• 1/4 C of soy crumble (I used Boca) You could even use chopped sausage, or whatever you like—even meatless!
• 2 Tbsp canned diced tomatoes (I used fire roasted)
• 1/4 C spinach, chopped
• Assorted veggies that suite your taste (I used zucchini, mushrooms!, onion, and red bell pepper)Add as much as you like depending on how “stuffed” you want your shroom to be. :-)
• A dash of Italian seasoning
• A pinch of pepper
• A sprinkle of Parmesan cheese  

Directions:

• De-gill your mushroom, so it looks like this—>

 

• Meanwhile, preheat your oven to 425 F and line a cookie sheet with foil.
• Get a skillet and add your chopped veggies, soy crumbles and Worcestershire sauce. Sauté until onions are translucent and veggies are fork tender. Add spinach in for the last minute or so along with the seasonings.

• Throw the veggies in a bowl and mix with the pita “breadcrumbs”.
• Stuff your mushroom trying to keep things inside of it. Top with diced tomatoes, sauce, and cheese.
• Pop it in the oven for about 7 minutes—any longer it gets too rubbery to cut and eat in a polite manner!
• Dig innnn!