Wednesday, February 24, 2010

Tomato-Stuffed Mushroom

Warning: The photography in this post may distress you. I was way too hungry to bother with taking good photos.

I had a craving for meat the other day, which hasn't happened to me in a long time. So I figured my best bet would be mushrooms. Portabello mushrooms are savory, earthy, and have a pretty substantial texture. I liked this application because was a combination of earthiness and freshness.

  • 1 Portabello mushroom
  • 1 large garlic clove
  • 2 tbsp. pesto (I used store-bought)
  • 1 roma tomato
  • 1 handful of spinach
  • 2 tbsp grated Asiago
  • 1 tbsp Italian bread crumbs.

1. Peel your garlic clove, but leave the clove whole. Cut the stem off of the mushroom and remove the gills. If you don't cut them out your mushroom will be filled with black mushroom juice. Gross.
2. Roast the mushroom stem-side down with the garlic clove on an oiled sheet pan at 350 degrees for 10 minutes.
3. While the mushroom is roasting, cut the tomato in half, scoop the seeds and juice out, and dice it.
4. After the mushroom and garlic are done roasting, mash the roasted garlic and combine it with the pesto. Coat the tomatoes in the pesto mixture.


5. Pat the mushroom dry. Layer the bottom of the mushroom with spinach, followed by the tomato mixture, and top with the grated Asiago and breadcrumbs.
6. Bake at 350 for 10 minutes. Move to the top rack and broil for 2 minutes.

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