Reluctant Housewife: The Lazy Girls Stuffed Portobello Mushroom
Okay, so it's the beginning of the year. We're all a little spent from the holidays and New Years and the thought of really cooking anything sounds downright mean. Plus, with all of that cooking and baking we're all feeling like we need to be detoxing if not eating something healthy to make up for the gluttony that was Christmas.
So, with that comes my lazy girls stuffed portobello mushrooms for you! Simply grab a pre-made salad (preferably something without romaine or iceberg lettuce. Think more kale and spinach as the leaf) sauté and stuff! They're super healthy, super easy to make and done in about fifteen minutes or less.
Watch the Reluctant Housewife episode and grab the recipe below!
The Lazy Girls Stuffed Portobello Mushroom
Olive oil to drizzle
1 large clove of garlic
White shredded cheese (parmesan is great)
Salt and pepper to taste
Choose a pre-made salad with spinach or kale as the main leaf of the salad. They sauté nicely and will taste best. The salad is up to you. I like butternut squash or any kind of gourd really.
Place about a tsp of olive oil in a large pan and heat on medium. Add one clove of garlic minced. Sauté for about a minute to release flavor.
Add salad to your pan and sauté down until leave have wilted. Add salt and pepper to taste.
Take a baking sheet and cover with tin foil. Place your mushrooms smooth side down and pull out the stems.
Stuff your mushrooms with salad adding a white shredded cheese of your liking on top. Place in a 350 degree oven for about ten to fifteen minutes until warmed. Take out and enjoy!