Clam and Spinach Stuffed Portabella Mushrooms

Portabellas are a very versatile vegetable and serve as a high source of protein. They can be stuffed, baked, grilled or sautéed. For a cleaner taste I prefer to scrape off the gills before cooking. Cooked portabella mushrooms and this dish can be frozen and will keep for several months. Place in freezer containers or bags, excluding as much air as possible.

Making this dish is like a construction project. You start with the foundation and end with the roof. These stuffed portabellas are savory, with the sweetness of the clams and the “mushroominess” of the portabella.

Makes 4 serving

Layer 1 - Mushroom

• 4 lg. Portabella Mushrooms *
• 1 tsp Table Salt or 2 tsp Kosher Salt
• Cooking Spray

Layer 2 - Spinach

• 9 oz Fresh Spinach (washed)
• 1 TBS olive oil
• ½ C Minced Yellow Onion
• 3 Cloves Garlic (minced)
• ¼ tsp Table Salt or ½ tsp Kosher Salt
• ¼ C Grated Romano or Parmesan Cheese

Layer 3 - Clams

• 2 cans chopped clams (drain and reserve juice)
• ½ C plain breadcrumbs
• ½ C Grated Romano or Parmesan Cheese
• 2 Cloves Garlic (minced) divided
• 2 TBS fresh or 2 tsp dried Parsley
• ¼ tsp of freshly grated Pepper
• 2 TBS olive oil
• ¼ C reserved clam juice

Final Assembly

• ½ C Shredded Mozzarella
• 1 Lemon cut into wedges

Layer 1

Preheat the oven to 350°F.  Clean the portabella mushrooms and remove the gills using a spoon. Gently scrape them off (see photo).  Put ¼ of the salt on each mushroom. Coat the top of the Portobello mushrooms with olive oil or cooking spray.

Layer 2

Wash and drain the spinach. Heat the olive oil in a very large frying pan over medium heat. Add the minced onion. Cook until transparent (5-10 minutes). When the onions are cooked add the minced garlic and cook for 30 seconds (do not overcook the garlic or it will become bitter). Immediately add half of the spinach, mixing it with the cooked onions. As soon as the spinach has started to wilt add the remaining spinach. Continue cooking until the spinach has wilted but is not completely cooked. Remove to a bowl until you are ready to complete the final assembly.

Layer 3

Drain the minced clams by placing a strainer in a bowl. Mix all of the Layer 3 ingredients in a medium sized bowl.  If the mixture is dry add more of the reserved clam juice until it holds together. 

Final Assembly

1.    Spray a rimmed baking sheet with cooking spray

2.    Place the portabellas on the baking sheet

3.    Top each portabella with ¼ of the spinach

4.    Top the spinach layer with ¼ of the clam mixture

5.    Top the clam layer with ¼ of the mozzarella

Bake in the 350°F oven for 20 minutes. Serve immediately.  Serve with lemon quarters.

Note: Clam and spinach stuffed mushrooms can be prepared ahead of time, covered in plastic wrap, and refrigerated overnight. Increase cooking time to 30 minutes if the clams are cold.

To print this recipe click on Clam & Spinach Stuffed Portabella Mushrooms

Mozzarella Stuffed Italian Hamburger

When it comes to a great lunch, the American side of me enjoys a great hamburger; the Italian side enjoys a meatball sub. One day I got to thinking that there had to be a way to combine the two. That’s when I came up with my mozzarella stuffed Italian hamburger.

Ingredients

• 1 lb 80% lean Ground Beef
• 1 ½ TBS Chopped Fresh Parsley
• ¼ tsp Garlic Powder
• ¼ tsp Kosher Salt
• 5 grinds of Black Pepper
• 2 oz Mozzarella
• Salt & Pepper (to taste)
• 1/2 C Marinara Sauce
• Red Pepper Flakes (optional)
• 4 Kaiser Rolls

In a medium bowl mix the ground beef with 1 1/2 tablespoons of chopped fresh parsley, ¼ teaspoon of garlic powder, ¼ teaspoon of kosher salt and the 5 grinds of black pepper. Do not over mix or the hamburger will get tough.

 

Divide the meat mixture into 8 equal parts. Use the bottom of a bowl to flatten out the beef mixture into patties (see photo). Divide the mozzarella into four ½ oz pieces. Place a slice of mozzarella on a patty. Place a second patty on top of the first and crimp the edges of the two patties to entomb the mozzarella in the middle.  Salt and pepper the tops of the completed hamburgers.

 

Heat the marinara sauce.

 

Grill or fry the hamburgers until cooked as desired.

 

Place the cooked hamburgers on sliced Kaiser rolls and top each with 2 tablespoons of marinara sauce. Optionally you can sprinkle some red pepper flakes on top of the marinara. Have plenty of napkins available when you eat these burgers.

 

To print a copy of this recipe go to Mozzarella Stuffed Italian Hamburgers

 

Baked Tilapia with Pesto

Makes 1 serving

Some nights I just want something that’s simple to make that tastes good. If you like pesto and fish you’ll enjoy the simplicity and ease of this dish. You can make your own fresh pesto of you can buy it in a jar, your choice. I will usually make 2-3 batches of pesto with the basil from my garden and freeze it in ice cube trays so that I have it available whenever I want it.

I’ll often buy my tilapia fresh at the market. Use it the same day otherwise soak it in milk if you are using it the next day. I’ve also gotten individually frozen and vacuum packed tilapia filets at Wal Mart that are very good.

This recipe will provide you with a fillet that has a crispy topping, a flaky and moist interior, and the savory taste of pesto.

Ingredients

1 Tilapia Fillet

1 ½ tsp Basil Pesto

2 tsp Panko Bread Crumbs

1 tsp Grated Italian Cheese

Cooking Spray

Preheat your oven to 350°F.

Spray an oven-proof baking dish with cooking spray. Place the tilapia in the baking dish and spread 1 ½ tsp basil pesto over the top of the fillet. Cover with the 2 tsp of panko bread crumbs and the 1 tsp of grated Italian cheese.

Bake in the oven for fifteen minutes or until the flesh is flaky. Serve immediately.