When it comes to “clean eating,” there are some (ok, a lot) foods that just don’t make the cut. That being said, there are, however, a lot of foods that normally wouldn’t be ok, but with a little reworking and creativity, they can be. Stuffed Mushrooms are one such beast. Normally stuffed with bread crumbs and butter, it’s hardly clean eating, but tonight I decided to play with the ingredients a bit, using both traditional and non-traditional ones, to see if I could make it a little more “clean eating” friendly. The end result? A deliciously beefy stuffed mushroom that delivered on taste, but not the guilt. Sign me up. As soon as the garlic and onion hit the pan, I knew I was in for a great dinner, and it didn’t hurt that it took less than 5 minutes to make.
This week, the ingredient of choice for our Summerfest 2010 is corn, so I wanted to be sure to find a way to include that in the stuffing as well. (You can find more details on how to join in the Summerfest fun right here). My fellow participants have also been equally busy and creative and are sharing many delicious ways you can enjoy your summer bounty of corn. Here’s what everyone is dishing up this week:
I know it’s silly, but I was totally tickled to see my Facebook page updated yesterday.
Spinach and Corn Stuffed Portobello Caps
Recipe courtesy of Cate O’Malley
3 portobello mushroom caps
2 tablespoons olive oil
2 cloves of garlic, minced
3/4 cup onion, minced
1/2 teaspoon dried oregano (or 1-1/2 teaspoons fresh)
1 cup fresh spinach leaves
1/4 cup whole wheat bread crumbs
1/4 cup corn
3 tablespoons feta
drizzle of balsamic vinegar
salt and pepper to taste
Remove gills from mushroom caps. Heat 1 tablespoon of olive oil in skillet on medium high. Add the mushroom caps, garlic, and onion. Saute for 2 minutes. Add the oregano and saute for another minute. Remove ingredients from pan and place in bowl, keeping caps separate. Add 1 tablespoon olive oil to pan, along with feta, bread crumbs, balsamic vinegar and salt and pepper. Stir until mixed and just heated through. Remove from heat and mix with other stuffing ingredients. Fill caps and serve.
Serves 3 as an appetizer or makes a perfect dinner for one.Clean Eating, Spinach and Corn Stuffed Portobello Caps, Summerfest 2010