Just Crumbs...

     It's Meatless Monday! For those of you who haven't heard about Meatless Mondays I encourage you to try it. It is a big rage right now in the food world, including in restaurants and with chefs. Foodies are encouraging others to replace one "meaty" meal a week, to a vegetarian meal. It doesn't mean that you are turning into a tree hugging neurotic psycho, who will chain yourself to a tree or die, type of person. It is just creating a more healthy awareness for your body and for the environment. It is one meal a week. I am not asking you to forgo your carnivoristic behavior all together, but one meal will not kill you. Plus think of the money that you will save by substituting ONE meal to be meat free. Your worried about not getting enough protein? Don't. For one thing it is one meal. Add beans, grains, nuts, the world is your oyster err, I mean umm... pecan, (insert which ever unmeat protein here).

     For this "Meatless Monday" I made large portabella caps, grilled, and stuffed with spinach, sun-dried tomatoes, and blue cheese. These were quick and easy. Feel free stuff your mushrooms with whatever items sound delightful to you or, ingredients that you have on hand. Make it yours. These were Dee-licious! Resembling steak with creamed spinach and Gorgonzola. Try it. I promise it won't kill you!


4 large Portabella mushroom caps, wiped clean
10oz bag Spinach
1 Shallot, sliced (or small onion)
1 clove Garlic, minced
1 Tbsp Extra Virgin Olive Oil
2 Tbsp Balsamic vinegar
4oz Gorgonzola, crumbled
1/2 c. Sun-dried tomatoes, chopped

Place portabella caps on a hot grill, gill side down for 4 minutes. While caps are grilling, add olive oil to a large saute pan and heat. Add shallot, sun-dried tomatoes, and garlic, saute until garlic and shallots are soft. Toss in spinach and wilt. Drizzle with Balsamic Vinegar and toss to coat. Turn mushrooms over, gill side up and divide hot spinach mix to all four mushroom caps. Top with blue cheese and heat until melted. Serve.
Serves 2.