Red Bell Pepper & Spinach Stuffed Portabellas (Vegetarian) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I tried the Vegetable Wellington on the cover of Vegetarian Times, but wasn't crazy about it so I kept messing around with similar ingredients. I finally came up with this and holy cow, is it delicious! This could be either a main dish or appetizer, depending on the size of the mushrooms. Please forgive me for not having exact amounts, I really just threw stuff in 'to taste.' I'm an inexperienced cook but pulled this off nicely. Any helpful comments are welcome! Ingredients:
4 -6 portabella mushroom caps (cleaned, stems removed) |
1 (10 ounce) jar green pesto sauce |
1 (8 ounce) package cream cheese |
baby spinach leaves |
1 medium red pepper, thinly sliced |
1 medium red onion, thinly sliced |
sliced smoked gouda cheese |
olive oil |
Directions:
1. In a small bowl, mix cream cheese with some of the prepared pesto. (However much tastes good to you!).
2. Heat 2 tablespoons of olive oil in a pan.
3. Add red onions and red peppers, cook until tender.
4. Remove from heat. Toss in torn-up spinach leaves, let them wilt.
5. While onions and peppers are cooking, brush mushrooms with olive oil.
6. Add a nice sized dollop of cream cheese mixture, and then a spoonful of veggie mixture to each mushroom.
7. Roast mushrooms 10 minutes or so until they look and smell impressive! :).
8. Add a square of smoked gouda on top, cook a few more minutes until melted.
9. Enjoy!
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