24 large mushrooms -- white
1/4 cup chopped shallots -- or onion
2 cloves garlic -- chopped
2 tablespoons balsamic vinegar
1 tablespoon Italian seasoning
1/4 cup water
10 ounces chopped spinach -- thawed and drained
*Shrimp or crab.
Wash mushrooms and carefully remove stems. Lay out caps on nonstick jelly-roll pan and pop in oven for 5-10 minutes to dry out and cook slightly. Set caps aside. Chop the mushroom stems finely. Sauté shallots, garlic, and balsamic vinegar in small saucepan. When onions start to turn translucent add mushroom stems, water, and seasoning. Cook a few minutes. Add spinach and cook till water is almost all evaporated. Mound the spinach mixture onto the mushroom caps, pressing it into the caps. Lower oven heat to 300-350º and bake for 10-15 minutes until hot and mushroom caps are cooked.
Susan just saute the shrimp or crab with shallots, garlic and onion. You can also use any vinegar other than balsamic. I hope you enjoy them.
Portabello pizzas that rock! (Aly315)
2 portabello mushroom
1 can of nsa tomato paste
fresh basil chopped finely
1/2 tsp oregano
2 garlic cloves crushed
1/4 tsp majoram
1/2 tsp thyme
1/4 cup of fresh pineapple in tiny slivers
2 oz of ground turkey breast/chicken breast or 4% fat ground beef
browned
1 ring of super sweet maui onion
1/4 red bell pepper, julienne
1/4 yellow pepper, julienne
1/4 orange pepper julienne
in a small bowl mix all herbs and nsa tomato paste and set aside in
fridge..(best to let sit for about an hour to let flavours fully
develop)
wash and completely dry portabello mushrooms.. make sure the gills are
extremely dry.. if they have ! any wetness, your pizzas will turn soggy
and thats not good eats!
gill side up place your portabello's on a piece of foil that is lightly
sprayed with no stick spray.
take the tomato paste and spread on the portabello, arrange the vegies
around the mushroom, adding the meat and the pineapple at the end.
place in a 400 degree oven for 18 minutes
Baked Eggplant w/ Mushroom Tomato Sauce (Cooking Light, Nov 2000)
List of Ingredients
NSA chicken or beef broth for sauteing
1 eggplant peeled and sliced- into 1/4 inch slices (about 1 1/4 lbs)
1 cups onion chopped
1/2 tsp Italian seasoning
2 cloves garlic minced
8 oz mushrooms sliced
1/4 tsp black pepper
8 oz tomato sauce (no salt)
Recipe
Arrange eggplant slices on a baking sheet lined with Release Foil (this is a wonderful substitute to cooking spray as NOTHING sticks to it); broil 3 minutes on each side or until lightly browned. Heat a large nonstick skillet with a bit of NSA chicken or beef broth for sauteing over medium heat; add onions and garlic. Saute for a few minutes and then add mushrooms. Saute for a few minutes more until vegetables are tender and broth is gone. Stir in Italian seasoning.
Spread half of mushroom mixture in bottom of 1 1/2 quart round baking dish. Arrange half of eggplant slices over mushrooms; sprinkle with 1/8 tsp pepper. Top with 1/2 cup tomato sauce. Repeat layers. Cover and bake at 375ºF for 1 hour. Let stand 10 minutes.
QUICK RATATOUILLE WITH POULTRY SAUSAGE
Ratatouille is normally stewed for 45 minutes or longer. This version is quick, light and fresh and becomes a vegetarian entree by omitting the sausage.
NSA chicken broth for sauteing
1 medium red bell pepper, diced
1 small medium-hot pepper
1 medium onion, diced
3 garlic cloves, chopped
1 medium zucchini or yellow squash, diced
1 small to medium eggplant, diced
1 medium tomato, chopped
8 to 10 ounces cooked poultry sausage (turkey or chicken), shaped into 1/2-inch meatballs
2 tablespoons fresh basil, chopped
2 tablespoons parsley, chopped
freshly ground black pepper to taste
3 cups cooked rice
1)Put the chicken broth in a wok or large saute pan over high heat. Add the peppers, onion, garlic, squash and eggplant. Cook 5 minutes, stirring frequently. Add the tomato and cook about 3 minutes.
2)Add the sausage meatballs, herbs and salt and pepper to taste. Cook for 3 minutes. Put over rice.
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