Here is a creative way to spice up your evening meals with amazing flavor. I have also included a recipe from Lyndsay Wells, The Kitchen Witch and her take on a mushroom florentine pasta sauce.
Enjoy both of these vegetarian recipes.
Stuffed Mushrooms Florentine
12 large white mushrooms
1 tsp. EVOO
3/4 cup minced onions
1/2 tsp. Minced garlic
1/2 cup spinach
1/2 cup finely chopped red or green bell peppers
1 tsp. Fresh thyme
1/4 tsp. Salt
Pinch finely ground black pepper
1 Tbsp. Reduced fat grated Parmesan cheese
Remove trim and finely chop the mushroom stems and set aside. Bring a medium pot of
water to boil.
Blanch the mushroom caps for 2 minutes. Remove the caps and place grill side down on paper towels to drain.
Lightly coat a medium nonstick skillet with cooking spray, add the oil, and place over medium heat until hot.
Add the reserved mushroom stems and the rest of the ingredients except the cheese, and cook, stirring occasionally, for 6 minutes. Remove the skillet from the heat and cool slightly. Preheat the broiler.
Spoon the mixture into the mushroom caps and place on a baking sheet. Sprinkle with Parmesan cheese. Broil the mushroom caps until light brown, 3 minutes.
Here is a 2nd recipe for mushroom florentine pasta sauce and your favorite pasta.
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