Dell French and I are both in the Writers Guild. After the Guild's meetings on Fridays, we do lunch together. Dell's a great cook, and she e-mailed me this recipe recently.
Stuffed Portabella Mushrooms
4 large portabella mushrooms
1 c ricotta cheese
1 c grated Parmesan cheese.
Fresh spinach, slightly steamed
sun dried tomatoes to taste
3 green onions, chopped
fresh basil, chopped
¾ c shredded mozzarella cheese
2 garlic cloves
1 T extra virgin olive oil
Salt and pepper
1. In a small skillet sauté the garlic cloves in olive oil to flavor the oil.
2. Remove and discard the browned cloves of garlic.
3.
Sauté the portabella mushrooms on both sides and set aside. Salt and pepper them if desired.
4.
Steam the spinach for a few minutes, then blend with the ricotta cheese, parmesan cheese, green onions and sun dried tomatoes.
5.
Turn the portabellas upside down and stuff with the cheese and spinach mixture.
6.
Top with mozzarella and broil until the cheese melts.
Top with fresh basil before serving.
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