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Spinach and Myzithra Stuffed Portabello

spinach myzithra stuffed portabello 2


Serves 2

2 large organic portabello mushrooms, washed, gently with a spoon remove stem (reserve and fine dice) and gills (discard)

2 Tbsp. organic olive oil

4 large fresh cloves organic garlic, fine chopped

1 medium ripe organic orange, remove fruit (fine dice) and reserve the peel for your ORANGE PEEL GRINDER

2 Tbsp. fresh organic chives, fine chopped

2 cups fresh organic baby spinach, fine chopped (measure after chopping)

1/4 organic Myzithra cheese, fine crumbled [Myzithra is unpasteurized raw whole ewe (sheep or goat) milk cheese from Crete or Greece]

2 tsp. dry vermouth

3 chive sprigs halved lengthwise for garnish

Preheat oven to 450. Brush mushrooms with olive oil on ALL sides including inside. Heat a grill pan on high and mark the bottom of mushrooms (about 2 minutes) then flip mushrooms to stem side down for another 2 minutes. Remove from pan and place in un-greased baking dish, let rest. In a saute pan, heat remaining oil on medium heat, add diced mushroom stem, garlic, orange, and chives then saute until soft. Remove from heat, add spinach, mix well and cover. Allow mixture to steam until spinach is completely wilted, now mix in cheese well. Divide mixture among the mushrooms evenly. Pour 1 tsp. of vermouth evenly over each mushroom’s mixture. Bake uncovered for 10 minutes, remove from oven and allow to rest for 5 minutes. Garnish with 3 chive halves as shown above and serve immediately.  NOTE: This dish is perfectly accompanied by an organic greens salad with orange champagne vinaigrette dressing and candied pecans.

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