New Years Resolution Mushrooms

If you made a resolution there is a fifty-fifty chance it involved eating healthier/cleaner/losing weight. It’s day 11 of the new year (which happens to be my boarding school roommate Nancy’s birthday) so chances are you have already broken your resolution. It is after all a good day to eat cake.

Since I am not with Nancy today and have no cake around I can stick to my resolution. I made these mushrooms, which even my non-resolution needing husband liked. They are very satisfying and just not that bad for you.

4 Portobello Mushroom caps

4 big handfuls of baby spinach

Pinch of nutmeg

1/2 t. Garlic powder

1/2 cup or caramelized onions

1 cup of part skim ricotta

4 T. Parmesan Cheese

Salt and Pepper

Preheat your oven to 450°.

Line a cookie sheet with foil and spray with cooking spray.

Place mushroom caps on the foil, gill side up and roast in the oven for 25 minutes.

Meanwhile put a tablespoon of water in a non-stick fry pan and place on medium heat on stove. Add the spinach and cover. The spinach should wilt in about a minute. You may need to turn it over with tongs once. Once the spinach is cooked remove it from the pan and place on a chopping board. Put two or three paper towels on top of it and squeeze out the water, then chop the spinach.

Place spinach in a bowl and add nutmeg, garlic, onions, salt and pepper and stir well. Add the ricotta and stir again.

When mushroom caps are done drain any liquid out of them and then place back on cookie sheet gill side up again. Scoop one quarter of the spinach ricotta mixture onto the mushrooms and spread it out evenly. Repeat with other mushrooms. Sprinkle the Parmesan on top of the ricotta and spinach.

Put the mushrooms back in the oven and continue cooking them for about 15 minutes until the parm starts to brown.

Happy Birthday Nancy Mack Von Euler. Sorry this isn’t a cake for you.

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