Portabella Mushroom Stuffed wtih Spinach and Cranberries

Moe and I have been traveling like crazy so cooking hasn't been much of an option. However, now that we are back stateside, I am excited to hit the kitchen again. If you like mushrooms, portabella mushrooms are a create way to liven up a meal.  They are super easy and you can just throw them on the grill.  They can really be stuffed with anything that you have laying around in your fridge. Hope you like it!

Portabella Mushroom Stuffed with Spinach and Cranberries
Source:  Miss J Original
Serves: 2

2 portabella mushrooms
1 cup spinach (stems removed)
1/2 cup fresh breadcrumbs
1 tsp butter
1/2 onion, diced finely
1 garlic clove
2 tablespoons cranberries
2 slices of provolone cheese (any type of cheese will work)
1 teaspoon water

Marinade
1 tsp balsamic vinegar
2 tsp olive oil
(salad dressing ratio is 1:3, but for marinades I prefer 1:2)
fresh ground pepper


Remove stems of portabella mushrooms. Scrap out gills to remove grit. This is an optional step. I never used to remove the gills until my friend mentioned it to me. It definitely makes for a much cleaner dish if you remove them. Be careful to not break the mushroom when you remove them.

Mix marinade ingredients together and place in a ziplock bag.  Place mushroom caps in bag and marinade for 15-20 minutes. 

While mushrooms marinade, prepare stuffing.  In a skillet, heat up butter.  Add onions and garlic and saute until translucent. Add cranberries and heat until softened. Add breadcrumbs and saute until crisp.  Remove breadcrumbs and set aside.  Add one teaspoon of water to skillet and spinach, cook until spinach is wilted.  Combine with breadcrumbs and set aside.

Once mushrooms are done marinating, remove the caps from bag and set on a plate.  Mix together bread crumbs mixture and spinach.  Fill caps with stuffing mixture.  Place one slice of cheese over each mushroom.  Cook on medium grill for 10 minutes or until done. 

Enjoy!

Ratings:
Miss J, 8 out of 10
Moe, 8 out of 10

- Miss J