Vegetables: Portabellas stuffed with Spinach and Sun-Dried Tomatoes

By JoFClark

Ingredients

• 6 oz. fresh Portabella Mushroom caps
• 2 cups fresh spinach
• 3 sun dried tomatoes in oil, chopped
• 2 T freshly grated Parmesan cheese
• 1 garlic clove, crushed
• 1 onion, finely chopped
• Tabasco sauce
• Olive oil
• 1/4 t lemon juice
• Salt/pepper to taste
• 1/2 cup vinaigrette
• (1 1/2 t prepared Dijon-style mustard, 1 T red wine vinegar, 1/4 t sugar, 1/4 t salt/ 1/4 t freshly ground pepper, minced parsley or snipped chives, 1/4 cup olive oil
• Measure mustard into bowl. Whisk in vinegar, sugar, salt, pepper and herbs. Continue to whisk mixture while slowly dribbling in olive oil until mixture thickens. Adjust seasoning to taste.)

Preparation

Step 1

Marinate mushrooms in vinaigrette 4-6 hours. Grill mushrooms for 6-8 minutes each side and set aside to cool.
Put a small amount of olive oil in a large fry pan and saute onions and garlic until tender (3-5 minutes).
Add spinach, tomatoes and limon juice and saute until spinach wilts (3-4 minutes). Sprinkle with Tabasco. Salt and pepper to taset.
Place cooled portabellas (top side down) on baking sheet and sprinkle each with Parmesan. Mound spinach mixture onto each mushroom dividing evenly among the mushrooms and sprinkle with Parmesan.
Place pan under broiler for 5 minutes or until mushrooms are hot and sizzling.
Remove to serving platter and garnish with lemon slices/dill or garnigh of your choice.
Serve immediately.