100 Days Project, Gluten Free, Mains, Recipes

Day 21 – Portobello Mushroom Skillet

Day21

Well . . . was supposed to be at a friends house for dinner, but that fell through.  I ended up inviting the few friends who were still keen on dinner around to mine, but then had to figure out what to make.

To adhere to everyone’s dietary restrictions, the meal had to be vegetarian and gluten free. I already had the Gluten Free Dinner Rolls, from my Day 20 post, that I made last night, and in my stash of untried recipes, I found this recipe for a Portobello Mushroom Skillet, from How Sweet It Is. This recipe is quick, simple ,gluten free, and vegetarian; so, essentially just what I was looking for. Plus, the added bonus of being warm and cheesy on a chilly night.

I served the mushrooms with the Gluten Free Dinner Rolls,  a last minute concoction of roasted potatoes and green beans that had been tossed in olive oil, salt, pepper, thyme and lemon zest, and of course a lovely bottle of red wine.

Portobello Mushroom Skillet

by: How Sweet It Is

SERVES: 2-4

  • 8 portobello mushrooms, stems removed
  • 2 tablespoons olive oil
  • 1 shallot, thinly sliced
  • 1 small red pepper, chopped
  • 3 cloves of garlic, minced
  • 1 (8 oz) bag of fresh spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons parmesan cheese
  • 1 tablespoon balsamic vinegar
  • 8-10 slices of fontina or havarti cheese
  • fresh parsley for garnish

Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add shallots and peppers with salt and pepper, cooking until soft – about 5 minutes. Add in garlic and spinach, cooking until spinach wilts, then stir in smoked paprika and parmesan.

Remove spinach mixture from skillet and set aside in a bowl. Add remaining olive oil in skillet, then place mushrooms in the pan stem side down. Cook for 5-6 minutes, then flip. Cook for 5 minutes more, then fill each mushroom with an equal amount of the spinach mixture. Turn the heat under the skillet off, and heat the broiler in your oven.

Dizzle balsamic into pan and gently stir mushrooms to coat, then add a slice of fontina or havarti on top of each. Place under the broiler for 2-3 minutes, or until cheese gets bubbly and melts. Serve immediately,

Garnish with parsley, if desired, and with crusty bread (or in my case gluten free dinner rolls)

ENJOY!!

Advertisements
Standard

5 thoughts on “Day 21 – Portobello Mushroom Skillet

  1. Lisa Bernick says:

    Hi Jessica I just wantd to let you know that I’m really enjoying reading your blog each day. I can’t wait to make the potabella mushroom dish. YUM! Actually all of your dishes are healthy and delicous! Keep them coming!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s