And then I found out it was a portabella mushroom burger. I had been duped.
But I couldn't be upset because it was amazing.
So, since that fateful day I've tried incorporating mushrooms into my meals more frequently. I still don't care for raw mushrooms - the texture is a little rubbery for my liking. But a sauteed mushroom? Mmmmm, my mouth is watering just thinking about it!
Why does this interest you? Because I just made a super easy, clean, tasty mushroom meal and I thought you might like to try it out too. You know, cause I'm a girl who likes to share.
Spinach Stuffed Mushrooms
- Portabella mushroom caps
- Olive oil (I used sunflower oil)
- Onion, chopped
- Garlic glove, chopped
- Fresh spinach leaves
While your mushrooms are roasting, heat a skillet over medium heat with some oil. Add in chopped onions and garlic until tender. Then add in your spinach leaves. Stir until they cook down and are tender.
When the mushroom caps are done roasting, take them out (don't turn off the stove!) and flip them over. Pack the caps with the onion/garlic/spinach mix you have. Place back in the oven and cook for 15 minutes more.
Note: this recipe came from the back of a sticker on the portabella mushroom caps I purchased but I didn't have all the ingredients so I modified. The original recipe also called for breadcrumbs, parmesan cheese, and goat cheese. Had I not been on the cleanse, I would have gone to the store for those because I loooove goat cheese. However, this cleanse-friendly version was excellent!
To make with the cheeses and breadcrumbs, roast mushroom caps and sauteed veggies in the same manner. When the veggies are done, transfer them to a bowl or plate so they cool slightly. Add in 1/3 cup breadcrumbs, 1/4 cup parmesan cheese, and 4 oz crumbled goat cheese. Then fill the mushrooms with this mix and bake for the additional 15 minutes.
Do you have any other yummy mushroom recipes to share? Or foods you thought you hated and then discovered were delicious?