Stuffed Portabella Mushrooms

I've spent this glorious day pretty much inside doing laundry, relocating winter clothes, moving house plants out to the porch for some additional light, making tapas for Father's Day.  Dirtying dishes, washing dishes, dirtying dishes, washing dishes.  I need a sous chef!  When it came time for dinner I hardly felt like making anything but rose to the occasion.

I had two organic portabella mushrooms so decided to stuff them for dinner.  Wash and dry the mushrooms, remove the stems and set aside.  Spray the mushroom caps on both sides with olive oil, sprinkle on some salt and pepper and place in a hot skillet for three minutes each side.

While they're cooking, chop up your vegetables or whatever you want to stuff them with.  Be creative!  I chopped two cloves of garlic, some red onion, and a few sun dried tomatoes, some chopped parsley, and a few odds and ends of cooked shrimp. 

When the mushrooms are done, remove them from the pan, add a little olive oil and saute the vegetables for about three minutes.  I add the garlic at the end so it doesn't burn.  Next, add about 1/4 cup of bread crumbs to the pan and about 1/4 cup of reduced fat shredded mozzarella.  Cook for another minute. 

Using a spoon stuff the mushrooms which you've put on a baking sheet.  Add some more mozzarella to the top.  And this is what they look like before they're popped into a 350 degree oven.






Bake for 5 to 10 minutes until the cheese has browned.  When they were ready, I included some sliced tomatoes and a piece of multigrain artisan bread.  And a glass of red wine, of course.

Glad I took the time to cook - it was delicious!