Portobella Mushroom Caps (cleaned and the stem cut off)
Parmesan & Mozzarella
Diced Roma Tomato
Bread Crumbs (about 1 tablespoon)
1 garlic clove (minced)
1 shallot (or any chopped onion for that matter)
1/4 cup frozen spinach
*Scrape out most of the gills (it is easy with a spoon)on the inside of the mushroom to make more of a bowl. Then place the caps upside down on a sheet pan and place under the broiler for 5 minutes
* Mix the tomato, garlic, shallot, spinach, bread crumbs and cheese in a bowl. And you can use as much or as little of each ingredient as you like. Salt and pepper the mixture then drizzle with EVOO.
* Fill the cap and place back under the broiler for 5 more minutes!
I had mine with a yummy salad….my good friend Natalie gave me fresh lettuce and radishes from her garden (thank you) and that made the best salad ever! I hope you like this super simple recipe! TGIF