I have been crazy busy lately with school starting. Today is my first day with 8th graders and I could not be more excited! Yesterday was the first day of school, but it was a 6th grade only day and so the other grade level teachers had more time to get ready. However, we did have to chaperone the 6th graders around the school for a scavenger hunt. It was pretty fun and so cute to see them running all over the school. I can't wait to see my students today!
In the meantime, I wanted to use up some the veggies in my fridge including the fantastic portobello mushrooms that I got at the Farmer's Market. I decided to do this by making a sort of stuffed mushroom. It was a yummy, comforting meal and I loved all the fresh veggies! This is definitely something I will do again or even mix it up with different veggies and flavor combinations.
Super Stuffed Mushrooms
2 portobello mushrooms, no stems and washed
1 red pepper, chopped
1 zucchini, chopped into slices and then quartered
1/2 cup feta cheese, crumbled
1 cup baby spinach
2 cloves garlic, minced
2 tbsp balsamic vinegar
1 tbsp olive oil
freshly ground black pepper
1. Preheat oven to 400 and lightly grease a baking sheet. Place the portobello mushrooms on the baking sheet. Brush with balsamic vinegar on both sides.
2. Heat olive oil over medium heat in a saucepan. Add in garlic and saute for a few minutes, until garlic becomes lightly browned. Add in the pepper and zucchini and saute until veggies start to soften and peppers become translucent. Add in the spinach until wilted. Pour into a bowl and mix with the feta cheese. Spoon half the mixture on top of one prepared portobello and spoon the other half over the other portobello. Bake in the oven for about 20 minutes. The feta will be lightly browned and mushrooms will have flattened and be juicy.