A tasty recipe made with lots of veggies from our very own Stroller Stridin' mama, Kerri Kanter...
I made spinach stuffed portabellas last night with items I had in my pantry and fridge. It was so easy and yummy that I thought I'd share. I didn't measure so some of these are guesstimates! Hope you like! ~Kerri
I made spinach stuffed portabellas last night with items I had in my pantry and fridge. It was so easy and yummy that I thought I'd share. I didn't measure so some of these are guesstimates! Hope you like! ~Kerri
Ingredients:
2 Portabellas
1 large bag of baby spinach leaves
14oz can of fire roasted tomatoes
1 mini can of sliced olives
1/4 cup or so of reduced fat feta
Generous sprinkle of black pepper, oregano, basil, garlic powder
Shredded mozzarella cheese
Portabellas
- Wipe clean and remove stems.
- Place in a baking dish with top facing down.
- Brush inside with 1 tbs of Italian dressing in each (you could also use wine or a vinegar of choice).
- Let marinate for 45 minutes.
Spinach Stuffing
- Heat olive oil in saute pan.
- Saute spinach until wilted on medium heat.
- Add remaining ingredients execpt for mozzarella cheese.
- Simmer for 10 minutes.
- Stuff portabellas top with shredded mozzarella cheese and bake for 15 - 20 minutes in a 350 oven.
Thanks for sharing, Kerri! Can't wait to try this one out at Chez Currin. To share a recipe with your favorite Midtown Raleigh Moms type it into an email or Word document and send it along to missycurrin@strollerstrides.net and I'll post it up here for all to try.



