“Odio gli funghi” is one of my favorite Italian phrases. It means, “I hate mushrooms.” It’s only partially true. I hate all mushrooms EXCEPT portobellos. Maybe it’s a texture thing or perhaps it’s because portobellos are often stuffed with deliciousness. Va bene. These stuffed portobellos are delicious. We planned to grill them, but thunderstorms thwarted our plans.
2 portobello mushrooms, stems and gills removed (use a spoon to scoop out the gills and a knife to cut out the stem)
2 cloves garlic, minced
1 small onion, diced
1 yellow pepper
2 plum tomatoes, diced
2 cups fresh spinach
1. Set oven to broil. Cut yellow pepper in half. Spray baking sheet with olive oil and place pepper cut side down on baking sheet. Place baking sheet on the top rack of the oven (about 3 inches from the heat source).
2. Roast the pepper halves for about 5 minutes, until skin is charred. Remove pepper from oven and place in a saucepan with a lid.
3. When the pepper is cool enough to handle, remove from saucepan. Peel off the charred skin (don’t stress about getting it all off) and dice the pepper.
4. Preheat oven to 375°.
5. Brush mushrooms with balsamic vinegar, making sure you get at least a teaspoonful in the cap so it soaks down into the meat of the ‘shroom. (If grilling, brush with a mixture of balsamic vinegar and olive oil.)
6. Heat 1 tbs. olive oil in skillet. Add onions and garlic. Cook until tender (1-2 minutes). Add peppers and cook until tender. Add tomatoes and spinach. Cook until spinach is wilted.
7. Stuff/pile the filling into the cap of the upside-down mushrooms.
8. Sprinkle with Italian seasoning, mozzerella and parmigiano.
9. Place mushrooms on a baking sheet (or on the grill, carefully) and bake (or grill, with the lid down) for 8-10 minutes, until the cheese melts.