Summerfest 2010: Spinach and Corn Stuffed Portobello Caps

by Cate on August 3, 2010

Stuffed Portobello Caps

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:

Nicole at Pinch My Salt: Creamed Corn with Bacon and Rosemary

Margaret at A Way to Garden: Vintage corn Americana slideshow, and no-frills creamed corn

The FN Dish: Creamed Corn-Off: Battle of the Southern Cooks

Alison at Food2: Freezing Corn

Toby at Healthy Eats: Candied Corn, and 4 more easy recipes

Michelle at Cooking Channel: Browsing Corn Porn

Judy/Tuscan Diva: Fried Polenta Crostini with Porcini Ragu

Jennifer of Gilded Fork: Corn: Sweet Versatility (history, uses & recipes from cocktails to cornbread)

Chef Mark: Gettin’ Corny! (Musings from childhood, tips & fresh-corn recipes)

Caron of SanDiegoFoodstuff: Chino Corn Risotto with Chanterelles and Burrata

Caroline at The Wright Recipes: Pickled Corn with Summer Onion and Basil

White on Rice Couple: BBQ Chicken and Corn Pizza

Shauna at Gluten Free Girl and the Chef: a sweet corn risotto (and how to make corn stock with husks and mirepoix)

Tigress in a Jam: Cream Corn Scones (the perfect way to use up leftover roasted or boiled corn)

Alana at Eating from the Ground Up: Corn on the Kabob (invented by her artist husband)

Kelly at Just a Taste: Caramel Corn (plus pics of corn in its various popping stages)

The Sister Project: Memories of Corn Pancakes

Tara at Tea and Cookies: Farro Corn Salad with Tomatoes and Fresh Herbs

Project 365
August 3, 2010, Photo #137

Even Facebook Knows

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.

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{ 21 comments… read them below or add one }

Stacey Ballis August 4, 2010 at 1:06 am

For more corn recipes, like Caramelized Corn with Mint, Corn and Bacon Souffle, Chilled Corn Soup and Sweet Corn Cupcakes, head over to http://thepolymathchronicles.blogspot.com/2010/08/summerfest-2010-corn.html

Reply

Joanne August 4, 2010 at 6:13 am

Even though most people think of stuffed mushrooms as comfort food, I don’t really love the traditional stuffing. Something like this is MUCH more appealing. (I think it’s the feta. I’m addicted.)

Reply

Winnie August 4, 2010 at 8:37 am

What a beautiful dish!
I made a corn and green zebra tomato salad in honor of Summer Fest…
http://blog.healthy-green-lifestyle.com/corn-and-green-zebra-tomato-salad.html
I love corn and can’t wait to check out all the other recipes this week!

Reply

Ramona August 4, 2010 at 10:25 am

Never used a portabello before. Have used the baby ones ?crimini, and enjoyed them.

I was wondering about the bread crumbs at the title of the recipe. Thanks for reminding me that you can use WW bread crumbs in recipes.

Reply

Kim August 4, 2010 at 10:42 am

Over at Flexitarian Foodie (www.flexitarianfoodie.com) we’ve featured a bunch of corn dishes recently!

BBQ Corn: http://www.flexitarianfoodie.com/2010/07/quick-idea-bbq-corn.html

Avocado-Corn Quinoa:
http://www.flexitarianfoodie.com/2010/05/avocado-corn-quinoa.html

Pasta with corn and tomatoes:
http://www.flexitarianfoodie.com/2010/05/summer-in-bowl.html

Nothing’s better than fresh summer corn!! I have a great corn chowder recipe coming up soon, too…

Reply

Ranjani August 4, 2010 at 10:47 am

Oh, I love stuffed mushrooms, and this looks like a delicious version!
I made two corn recipes this week:
Corn and tomato gratin: http://4seasonsoffood.blogspot.com/2010/08/corn-and-tomato-gratin.html
Summer succotash: http://4seasonsoffood.blogspot.com/2010/07/summer-succotash.html
Looking forward to browsing through the recipes

Reply

Melissa August 4, 2010 at 12:43 pm

Love your stuffed mushroom recipe. Looking forward to seeing all the recipes this week

I made Goat Cheese and Roasted Corn Quesadillas at It’s The Way She…

Check it out here http://itsthewayshe.blogspot.com/2010/08/ignited-my-desire-to-use-those-recipes.html

Reply

Sarah August 4, 2010 at 1:45 pm

What an interesting recipe! Looks fantastic! This time of year, I can’t help but just eat corn straight off the cob most of the time, grilled or steamed, but if I do cook with it, my favorite recipes include:

Calabacitas
http://heartlandrenaissance.com/2009/08/calabacitas/

Three Sisters Chili, and
http://heartlandrenaissance.com/2009/09/three-sisters-chili/

Green Chile Chicken Tortilla Soup
http://heartlandrenaissance.com/2007/11/green-chile-chicken-tortilla-soup/

A few have been on the blog for a while, but I couldn’t help but share them this week for SummerFest! Thank you for hosting!

Best,
Sarah

Reply

Maria August 4, 2010 at 2:15 pm

Great corn recipe!

We love this sweet corn salad:
http://twopeasandtheirpod.com/sweet-corn-salad/

Reply

My Persian Kitchen August 4, 2010 at 3:14 pm

This sounds like such a yummy combination of flavors!

My contribution to the Summer Fest 2010 this week is super easy and quick to make!

http://mypersiankitchen.com/i-say-balal-you-say-corn/

Reply

Eliana August 4, 2010 at 4:15 pm

Oh wow – thanks so much for all the corn recipes. It’s soooo one of my favorite things to eat, especially right off the cob.

Reply

Terri August 4, 2010 at 6:11 pm

I am joining the SummerFest party!

Check out my Thai Shrimp & Corn Cakes:
http://urbanrecipe.com/2010/08/thai-shrimp-corn-cakes/

Reply

Alison August 4, 2010 at 9:00 pm

Here is my post for corn this week for Fresh Corn-Tomato and Basil
http://www.ingredientsinc.net/2010/08/summer-fest-2010-fresh-corn-cherry-tomatoes-and-basil/

Reply

Trish August 4, 2010 at 9:34 pm

I bet those meaty portobello mushrooms totally rock this dish. I think I’ll be trying it soon!
I’ve made some Fresh Corn and Black Bean Salsa to celebrate Summer Fest. Cheers!

Reply

Lana August 5, 2010 at 9:20 pm

Portobella mushrooms are one of my favorite foods. But I never thought of stuffing them with corn. I adore feta, and this will certainly make its way into my “to try” file. Thank you for the idea. Sometimes it’s hard to break away from the routine.
My post for the Summer Fest is a memory of the first love and simple grilled corn
http://bibberche.com/2010/08/grilled-corn-with-chipotle-lime-butter/

Reply

marla {family fresh cooking} August 6, 2010 at 9:12 am

Your stuffed portobello mushroom caps look amazing. love how you lighten them up!

Here is my Strawberry, Roasted Corn & Avocado Salsa for Summer Fest:

http://su.pr/1CYkMZ

Reply

Louise August 6, 2010 at 9:58 pm

Clean eater eh? Good for you, I love keeping it fresh.
WOW… good news travels fast. Bloggers galore participating in “Summer Fest” I did a Grilled Corn Serrano Salsa with Lime Cumin Vinaigrette

Reply

Caroline Wright August 7, 2010 at 3:37 pm

This looks delicious. Great to have the chance to look at your beautiful blog!

Thanks for checking out my Pickled Corn with Summer Onion and Basil recipe! So happy to be a part of the Summer Fest! See you next week for peaches.
http://www.thewrightrecipes.com/savory/summer-fest-2010-corn#more-4099

Reply

caitlin August 7, 2010 at 4:04 pm

My husband and I just had two ears each the other day for a snack and could have gone for third!!

I wish I had a cooling, Mexican corn salsa, but here’s a warming potato-corn-kale chowder recipe I created that is perfectly in season here in chilly old England:

http://veganscene.wordpress.com/2010/07/26/potato-corn-kale-chowder/

Reply

Amy (Minimally Invasive) August 8, 2010 at 4:12 am

Yum, so fresh and so clean. This sounds fantastic.

For this week’s theme, I have a couple of dishes to contribute — grilled corn with harissa:
http://chimeraobscura.com/mi/from-the-market-week-8/

and smoked corn chowder:
http://chimeraobscura.com/mi/from-the-market-weeks-9-10/

Reply

Rebekah August 20, 2010 at 6:59 am

Just gotta say—-that recipe looks amazin’!! Lovely combination of flavors. I’ve put it on my menu for a Sunday gatheriing. Can’t wait to see if it tastes as good as I think it will taste!

Reply

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