This SPECTACULAR recipe comes courtesy of the American Heart Association’s Low-Salt Cookbook. The description reads, “Pile fresh spinach leaves, Italian-seasoned vegetables, and Gorgonzola cheese on giant mushrooms, then bake the mixture for a creamy, exotic vegetarian entree.” Don’t wait! Make this unbelievably delicious dish TONIGHT.
SODIUM CONTENT: 160 mg per serving
4 portobello mushroom caps, stems removed (about 5 inches in diameter)
2 T. olive oil
2 medium red bell peppers, chopped
1 medium red onion, chopped
2 garlic cloves, minced
1/2 t. crushed red pepper flakes
1/2 c. chopped Italian plum tomatoes
1 T. chopped fresh basil or 1 t. dried basil
1 oz. fresh spinach leaves, unrinsed, stems removed (about 3/4 c.)
1/4 c. plus 1 T. Gorgonzola cheese
Preheat oven to 350 degrees. Lightly oil a baking sheet. Brush both sides of the mushrooms caps with 1 T. of the oil, then place cap side DOWN on the sheet. Place sheet on middle rack in oven and bake 10-12 minutes, or until tender when pierced with a fork. Remove from oven and set aside.
Heat the remaining 1 T. oil in a large skillet or saute pan over medium-high heat. Add the bell pepper, onion, garlic and red pepper flakes and cook, stirring, 5 minutes. Remove from heat. Stir in the tomatoes and basil, and set aside.
Rinse the spinach leaves and shake off excess water but do not otherwise dry. Top each mushroom with spinach leaves, then carefully spoon pepper mixture evenly over each. Sprinkle with cheese. Place baking sheet on middle rack in oven and bake 6-7 minutes, until cheese begins to melt. Remove from oven and serve immediately.