You really should not take cooking or recipe advice from me. I’m a survival cook, not an artist. I cook when I have no other choice, but since all the things I cook are things I can eat, I’m going to post a few of my go-to recipes, on the theory that sometimes much better cooks than I (that’s you…that’s everyone) get into a rut and who knows when a suggestion from out of the blue will inspire a thought which will cause you to make something delicious, or at least experiment a bit.
Tonight I was on my own for dinner so I made stuffed portabella mushrooms. I took 3 medium-sized portabells (I bought the biggest ones I could find, but they weren’t that big). I grabbed some spinach I had leftover from a salad on Monday, a can of tomatoes which had been sitting open yet untouched for a couple of days in my refrigerator (husbands are mysterious creatures) and a cube of feta cheese.
- 3-4 portabella mushrooms (22 calories each)
- a handful of spinach (calories = negligible)
- 3-4 oz feta cheese (80 cal/oz)
- 1 can of fire-roasted crushed tomatoes (50 cal per 1/3 can)
I pulled the stems off the mushrooms and chopped them up into little bits, then I dumped in 3/7ths of the cube of feta (I approximate, but the package said there were 7 servings at 80 cal/serving, and for convenience of calculating the calories, I wanted to keep things nice and even) and then I chopped up a couple handfuls of the spinachand I crumbled those things all together in a bowl and shoved it evenly into my 3 mushroom caps. Then I dumped the tomatos (150 cal/can) over each of the stuffed mushrooms to keep the spinach from drying out too much in the oven and put the pan into a 375* F oven for 25 minutes.
Delicious, about 150 calories each, full of cheesy and veggie goodness. I won’t eat all 3 tonight, I’ll probably eat one of these with some roast turkey (we roasted a turkey breast Monday night and have been nibbling away at convenient lean protein all week). The others will make a lunch each for me and the man for tomorrow.
Here they are about to go into the oven, one without the tomato sauce so you can see the mixture of spinach, mushroom stem, and feta cheese. They look pretty much the same when they come out.