January 20th, 2010
Well, I finally made a meal in under 30 minutes, thanks to Rachel Ray. I made stuffed portobello mushrooms for dinner and are they ever scrumptious. The recipe is here:
http://www.rachaelray.com/recipe.php?recipe_id=1055
She actually includes 2 dishes in this recipe - stuffed portobellos and bread salad with tomatoes. Since tomatoes aren't in season, I just made the stuffed portobellos and a salad. I also served leftover green rice from the day before.
Since I was only making this recipe for 2 people, I had leftover artichoke and spinach filling. I think I'm going to try making some hand-made ravioli. I make pasta by hand quite often, but I've never tried ravioli before. I'll let you know how it goes.
The portobellos were fast, easy, and really tasty. You start by trimming and preparing your portobello, which usually includes scraping out the gills, but I didn't bother this time and they were really delicious. You oil the top side of the portobello and put it in the oven for 8 minutes or so. While it is cooking on that side, you combine frozen spinach (thawed), artichoke hearts, ricotta cheese, 1 egg yolk, one clove of garlic, and a little nutmeg, salt, and pepper. You then flip the portobellos over, and stuff them, and add a small handful of grated parmesan on top. Put them back in the oven for about 5 minutes. That's it.
They were juicy and delicious. With a salad, you've got a quick meal.
Approximate cost to prepare:
2 portobello mushrooms - 3.50
1 can artichoke hearts (organic) - 4.00
10 ounces frozen spinach (organic) - 2.00
1 egg yolk - .25
1 1/2 cups ricotta - 3.00
garlic, salt, pepper, nutmeg - negligible
1/4 cup parmesan - 1.00 (I found paremsan for $5.00/pound, which is unusual)
TOTAL - $13.75 However...
This was supposed to make 8 mushrooms. I counted the cost to make the stuffing for the full recipe, but only the cost of 2 portobellos. If you were making 8 of these, you would need to add another $10.00 or so for 6 more portobellos.
Yummmmmy!
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