Florentine Stuffed Portobellos

As previously discussed, my husband works in restaurant management so, needless to say, he has a very hectic schedule…and fantastic kitchen prowess. We are often not together at night for dinner, but when we are, I love showing off my own culinary skills for him.

His request was for stuffed mushrooms. I took it up a notch with this creation:

Florentine Stuffed Portobello Caps

3 large Portobello mushrooms, de-finned

Fresh grated Parmesan cheese

1/2 large yellow onion, dicedIMG_20150326_185052 (2)

1/4 cup sundried tomatoes, diced

1/2 cup feta cheese, crumbled

3 cloves fresh garlic

2 cups spinach leaves, chopped

Salt & pepper to taste

Lemon Artichoke Rice

1 cup brown rice, uncooked

4 quarters marinated artichokes, chopped

Lemon juice

Salt & pepper to taste

  1. Preheat oven to 400. Wash and scrape out insides of Portobello caps. Season to taste.
  2. Saute chopped onion, sundried tomatoes, and garlic.
  3. Create a tasty base in theĀ Portobello caps with fresh Parmesan cheese. Layer with sauteed vegetables, spinach, and feta cheese.
  4. Cook filled mushroom caps at 400 degrees for 20 minutes, or until cheese is golden brown.
  5. Meanwhile, cook the rice. At 2-3 minutes until finished, add in chopped artichokes, lemon juice, and maybe some more garlic if you’re feeling frisky.
  6. Once the Portobellos are done, plate them on top of a scoop of rice.

The flavors of the savory Florentine Portobellos over the lemony sweet rice is super satisfying and filling. A+ for the wife!

Florentine Stuffed Portobellos

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