Stuffed Portobello
Parmesan Rainbow Rotini
April 7, 2014
Mesa Pork Loins
April 7, 2014
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.
The fresh ingredients are certain to make this easy and quick meal a hit.
Preheat oven to 350. In an oven proof dish large enough to hold mushrooms in a single layer ladle in half the spaghetti sauce.
Heat 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.
Heat the remaining oil in a sauce pan. When oil is hot sauté spinach and garlic on medium-high just until wilted.
Sprinkle 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.
Remove from oven and sprinkle grated parmesan over dish. Serve.
Ingredients
Directions
Preheat oven to 350. In an oven proof dish large enough to hold mushrooms in a single layer ladle in half the spaghetti sauce.
Heat 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.
Heat the remaining oil in a sauce pan. When oil is hot sauté spinach and garlic on medium-high just until wilted.
Sprinkle 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.
Remove from oven and sprinkle grated parmesan over dish. Serve.