Joy's Stuffed Portobellos

Serves 4

4 large portobello mushroom caps

1 clove of minced garlic wisked with 1/4 cup of olive oil and a dollop of balsamic vinegar


wash and trim the mushroom caps.

put in a 9 x 13 pyrex pan

brush with the garlic, oil, viniegar 

bake for 30 minutes at 360 degrees


toast some breadcrumbs with more minced garlic and some fresh ground rosemary and put aside.


Carmelize 1/4 cup of chopped onion (cook on low temp with a little olive oil until completely soft)

Then add 1 clove of minced garlic and 8 chopped oil-packed sundried tomatoes

cook for a couple more minutes.

Then add a bit of cottage cheese and

1/8 cup of grated parmesan cheese and

6 cups of baby spinach

stir and cook until spinach is wilted


layer filling on top of the mushroom caps

 top with bread crumbs and more grated parmesan.

Cover with foil and refridgerate until 1/2 hour before serving.

Then pop dish uncovered into a 350 oven until bubbling hot.


I usually serve with bread or rice and a salad