A rich and beautiful recipe of spinach, mushroom and tomato sauce. The fresh ingredients are certain to make this easy and quick meal a hit.
2 cups spaghetti or marinara sauce, divided
2 large Portobello mushroom caps, soaked in water then rinsed
1 Tablespoons olive oil
salt and freshly ground black pepper to taste
½ pound baby spinach leaves
1 minced garlic clove
pinch fresh ground nutmeg
ball of fresh mozzarella cheese, sliced into ¼ inch thick pieces, enough to cover mushrooms
grated parmesan cheese
1Preheat oven to 350. In an oven proof dish large enough to hold mushrooms in a single layer ladle in half the spaghetti sauce.
2Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 3 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer. Remove from heat and place in spaghetti sauce rib side up.
3Heat the remaining oil in a sauce pan. When oil is hot sauté spinach and garlic on medium-high just until wilted.
4Sprinkle with nutmeg then place spinach mixture on the mushroom caps. Add remaining spaghetti sauce to the dish pouring it onto the mushrooms. Layer the mozzarella cheese on top of the mushrooms and put into oven for 15 to 20 minutes.
5Remove from oven and sprinkle grated parmesan over dish. Serve.
Ingredients
2 cups spaghetti or marinara sauce, divided
2 large Portobello mushroom caps, soaked in water then rinsed
1 Tablespoons olive oil
salt and freshly ground black pepper to taste
½ pound baby spinach leaves
1 minced garlic clove
pinch fresh ground nutmeg
ball of fresh mozzarella cheese, sliced into ¼ inch thick pieces, enough to cover mushrooms
grated parmesan cheese
Directions
1Preheat oven to 350. In an oven proof dish large enough to hold mushrooms in a single layer ladle in half the spaghetti sauce.
2Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 3 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer. Remove from heat and place in spaghetti sauce rib side up.
3Heat the remaining oil in a sauce pan. When oil is hot sauté spinach and garlic on medium-high just until wilted.
4Sprinkle with nutmeg then place spinach mixture on the mushroom caps. Add remaining spaghetti sauce to the dish pouring it onto the mushrooms. Layer the mozzarella cheese on top of the mushrooms and put into oven for 15 to 20 minutes.
5Remove from oven and sprinkle grated parmesan over dish. Serve.
