Stuffed Portabella Mushrooms with Spinach.
Perfect for Memorial Day! This recipe for stuffed portabella mushrooms with spinach truly expands your taste to the enjoyment of that wonderful fifth flavor, “Umami”! By far this fifth flavor is an awakening for your taste buds. Just pure satisfaction in my book. My very best and oldest friend Heidi came in to visit from Arizona. We do get together a few times a year, however this is the first time in a long time we were able to cook and spend an evening reminiscing about old times. Nothing like enjoying that kind of happy in the kitchen. Fortunately she enjoys healthy cooking, and she has a sophisticated palette! We decided a healthy stuffed portabella mushroom would fit the bill for our entrée. Let’s accompany that with a roasted butternut squash brushed with coconut oil with freshly ground peppercorns and pink Himalayan sea salt.
We decided to bring out that Umami flavor by lightly browning the bottom of the portabellas. We did the same thing with the chopped mushroom stems and pieces. If you initially cook your mushrooms in a dry non-stick pan, the liquid cooks off and you get this wonderful golden brown color on the mushroom. Now add a little grass fed butter. And wa la! This brings out that Umami flavor that makes this flavorful morsel irresistable. I promise we did not skimp on taste with this simple anti cancer food recipe. This is a nutrient packed entree filled with protein, fiber, B & C vitamins, and more. I hope you enjoy it as much as we did.