Healthy Balsamic Stuffed Mushrooms

Every time I visit my parents in Florida, it never fails that I find myself making at least one or two trips to the most fabulous local market near their house.  This market has the most impeccable produce, an extensive cheese selection and a mouth-watering prepared foods section.  All items are at great prices, so as you might have guessed it is ALWAYS packed with customers (I mean complete chaos every time I go there).  Of course it is totally worth fighting your way through the crowds, because of what you can get from this market.  

Among my favorite go to items in their prepared section would have to be their stuffed portobello mushrooms.  I really look forward to these mushrooms every time I visit my parents because they are that delicious!  Lately I have been missing/seriously craving those mushrooms, so I decided to try my hand at recreating them.  The result?  Major success!  So much so that I have decided to share this latest recipe creation/recreation with you all today.  

This is a great way to expand your culinary horizons and venture beyond the typical steamed vegetable side dish. Plus-- This recipe is packed with flavor, easy to make and a great side or main dish to serve at your next dinner party or family dinner.   I will definitely be serving up this delicious side/taste of home at my next gathering and I hope you will too!

Ingredients

• 5 Portobello Mushroom Caps (cleaned with stems removed)
• 2 5oz-Bags of Baby Spinach
• 3 Cloves Fresh Garlic, Minced
• Crumbled Cheese (Feta, Blue or Goat)
• Balsamic Vinegar
• Extra Virgin Olive Oil
• Kosher Salt
• Fresh Cracked Pepper

Instructions

1. Preheat oven to 350 degrees fahrenheit
2. Brush the tops of the mushroom caps with olive oil and lightly sprinkle with salt
3. Place the the oiled caps on a parchment lined baking sheet top side down
4. Drizzle about a teaspoon of olive oil on bottom side (which should now be facing up), then add a tablespoon of Balsamic Vinegar to each cap and a sprinkle of salt and pepper 
5. Bake in the oven for 30 minutes
6. Meanwhile, heat 2 tablespoons of olive oil in a large skillet on medium-high heat
7. When the oil is flaccid, add the minced garlic and cook until just turning brown (approx. 2-3minutes)
8. Once garlic begins to brown, add the spinach and teaspoon of salt and allow to wilt down, stirring occasionally (*2 bags may seem like a lot but it reduces down to a very small amount)
9. Once spinach is wilted, remove from heat and set aside
10. When the mushrooms are done cooking, remove from oven and up the oven heat to BROIL
11. Transfer mushroom caps to an aluminum lined baking sheet, shaking off the excess liquid prior to transferring
12. Evenly divide spinach mixture onto the mushroom caps and sprinkle crumbled cheese on top (I opted to use Feta, but all three cheeses listed in the ingredients work well with this recipe)
13. Place the mushrooms back in the oven for 3-5 minutes until cheese is slightly melted/turns golden brown
14. Remove from oven, serve and enjoy!

Weeknight Meat Sauce

During the week its always tough to think of meals that are fresh, delicious and healthy for my husband. I don't cook for him all the time during the week, but on occasion I do like to surprise him with a homemade meal.  In addition to the difficulty associated with selecting an entree to cook, there's also the fact that after a long day of work its hard to come home and want to want to keep working (in the Kitchen).   All I really want to do is just veg on the couch (possibly with a glass of wine).  

This Weeknight Meatsauce Recipe is great because not only is it quick, simple, flavorful and healthy, but the whole recipe can be accomplished in less than 30 minutes! If you are looking for a practical weeknight recipe this is definitely it!

Ingredients

• 1lb Ground Sirloin 85% Lean 15%Fat
• 1 Jar of Good Tomato Sauce
• 4 Cloves of Fresh Garlic (Minced)
• 1/2 tsp Salt
• 1/4 tsp Ground Black Pepper
• 1/2 Yellow Onion Diced (fine)
• 1/4c Parmesan Cheese
• 1/2 tsp Dried Oregano
• 1/2 tsp Fresh Thyme
• 2-3Tbs Olive Oil
• Rotini (See Tips for Cooking Flavor-packed pasta)

Instructions

1. In a large 12" skillet heat 3 Tbs of Olive Oil on medium-high heat
2. When the pan is hot, add the minced garlic for about a minute or two and then add the diced onion
3. Cook down the onion (also know as "sweating" the onion) down until the color appears slightly translucent
4. Add the Ground Sirloin, Salt and Pepper to the pan
5. Cook the meat until brown (almost cooked through) mixing frequently with a wooden spoon or spatula so that the meat breaks down into small pieces
6. Once the meat is almost completely cooked, turn the burner down to low and add the jar of tomato sauce and stir to combine. *Caution the heat may cause the sauce to splatter so I suggest wearing an apron or some form of protective wear for your clothes.*
7. Add the Oregano, Fresh Thyme leaves and Parmesan Cheese and stir well
8. Allow sauce to simmer on low for approximately 2-3minutes
9. Top your favorite pasta with this sauce and garnish with more parmesan cheese and fresh basil