Red Bell Pepper Spinach Stuffed Portabellas Vegetarian Food

MOOSEWOOD ITALIAN STUFFED PORTABELLAS

Steps:

• Preheat the oven to 400 degrees F.
• Lightly oil a baking dish.
• Carefully brush or wipe off any soil from the mushrooms.
• Twist off the stems and discard.
• Rinse the mushroom caps and pat dry with a towel.
• In a skillet, warm 2 Tbs of the olive oil and sauté the onions for about 5 minutes, until they begin to soften.
• Add the garlic and peppers and sauté for 5 minutes more.
• Remove from the heat and set aside.
• In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs.
• Stir the sautéed vegetables into the cheese mixture.
• Brush the portabellos with the remaining Tbs of oil and place them gill side up in the prepared baking dish.
• Mound cheese mixture in each.
• Bake uncovered for 20-25 minutes, until the mushrooms release their juices and the cheese is melted.
• Serve hot.

SPINACH STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
• Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
• Beat egg, garlic, salt, and black pepper together in a large bowl.
• Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
• Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
• Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

RED BELL PEPPER & SPINACH STUFFED PORTABELLAS (VEGETARIAN)

Steps:

• In a small bowl, mix cream cheese with some of the prepared pesto. (However much tastes good to you!).
• Heat 2 tablespoons of olive oil in a pan.
• Add red onions and red peppers, cook until tender.
• Remove from heat. Toss in torn-up spinach leaves, let them wilt.
• While onions and peppers are cooking, brush mushrooms with olive oil.
• Add a nice sized dollop of cream cheese mixture, and then a spoonful of veggie mixture to each mushroom.
• Roast mushrooms 10 minutes or so until they look and smell impressive! :).
• Add a square of smoked gouda on top, cook a few more minutes until melted.
• Enjoy!

SUPER EASY SPINACH AND RED PEPPER SALAD

Steps:

• In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
• In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

GARLIC SPINACH & BELL PEPPERS

Steps:

• Shred spinach and cook in dry skillet until wilted (about two minutes), transfer to plate.
• Heat oil in same skillet.
• Cook garlic and pepper for one minute.
• Add spinach, red pepper, salt and pepper.
• Cook, stirring often, for 4 minutes or until red pepper is tender crisp.

SPINACH SAUTé WITH RED BELL PEPPER & PRESERVED LEMONS

Steps:

• Heat the oil in a medium saucepan, add garlic, red pepper and lemon.
• Cook until garlic is golden, and pepper and lemon is softened.
• Add spinach and cook until limp.