I’ll get to the next Logo Study soon, I promise. It’s in the works. Meanwhile, here’s tonight’s vegetarian combo.
STUFFED PORTOBELLO MUSHROOMS (serves 2)
Per person: 1 large portobello mushroom, biggest you can find, or several small ones
5 ounce package of fresh baby spinach leaves
4-6 garlic cloves, minced
Roasted red bell peppers (jar or made fresh if you can)
Low fat feta cheese, crumbled, enough for topping.
1/4 teaspoon salt
Olive Oil as needed
In a non-stick pan heat two tablespoons olive oil over medium burner. Add garlic and saute for a minute or less, until the smallest pieces start to brown. Add spinach and salt. Stir until spinach wilts and begins to cook, about 5 minutes. Turn off heat.
Remove mushroom stems by gently rocking them until they come loose. Gently scoop out as much of the dark gills as you can with a teaspoon, trying not to destroy the mushroom below (this is easier with some than others). Turn mushrooms over and brush outside with olive oil, several coats.
Turn mushrooms back over and fill with spinach mixture. Top with a layer of roasted peppers and sprinkle with feta.
Heat a non-stick pan over medium heat for a few minutes. Place mushrooms in pan, lower heat to halfway between medium and low, and cover. Cook for 5 to 10 minutes, until feta starts to melt, and mushroom sides are soft. Remove to plates.
QUICK ACORN SQUASH (serves 2)
1 acorn squash
2 tablespoons brown sugar
chopped nuts for garnish
Trim stem end of squash so it will sit flat on stem side (garden pruner is handy for this). If other side is pointed, cut the point off so it will also sit flat on that side. With a sharp knife cut squash in half through the center. Scrape out seeds and fibers with a teaspoon.
Place halves in glass baking dish, as shown. Fill dish with water, about half inch deep. Add brown sugar and nuts to cavities. (Picture shows them after cooking. I used sunflower seeds.)
Microwave on high for 8-10 minutes, or until knife goes easily through entire side. If your microwave is too small for both at once, do individually.
We had ours with a side salad.
The mushroom recipe combines elements from several we’ve had at restaurants. The squash is adapted from Todd’s mother’s recipe.