Summerfest 2010: Spinach and Corn 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

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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