For May my gal pal from the mean streets of Pacific Heights, MO sent me this recipe. Jan and I exchange food stories and ideas all the time. She's pretty much the MO version of me but about 6 inches shorter. Trust me though this does not make her any less awesome!!
She chose the May challenge of a portabella recipe. So I did a little of my own modification and it came out so good!
Let's get right to it!
What you'll need....
2 medium sweet onions
4 portabella caps
2-4 cups of fresh spinach
1 10oz jar of roasted red peppers
2 cups of shredded cheese (your choice, I used havarti)
3 cups of shredded chicken (I roasted a chicken the night before but you can just grab a rotisserie chicken from your local grocer)
1/4 olive oil (I add this to the pan gradually as I sauté the vegg as needed)
How to....
Heat some of the olive oil in a large skillet
Slice and toss in your onions and sauté until translucent
Gradually add your spinach to wilt
I chopped up the roasted red peppers to more bite size pieces before I added to the pan.
Let simmer and hang out for a few until everything has had a chance to shake hands and say their hellos
While this is happening clean and scrape out your port caps and give them a little rub down with some olive oil to keep them from getting burnt.
Put on a foil lined baking sheet.
Now all your veg have said hello add the chicken give it a little stir.
I didn't do this with any grace I just piled the vegg and chicken mix on the caps as evenly as possible. Pile it on sky high!
Put this awesome creation in the oven at 350 for about 15-20 mins. Before you take it out add your cheese if you want cheese.
And voila! Yummy shroomy veggie awesomeness! If you are a vegetarian omit the chicken and this is just as freaking great!!
I love this it's a fav in my house!
