Ok, so you have weekend guests and last night’s menu included a starter of tabouli and crackers. What do you do with leftover Tabouli, Sautéed Spinach and Shredded Parmesan? You combine them, of course for a stellar stuffed mushroom side dish to serve with your grilled pork spare ribs! Light the grill and let me show you how easy these mushrooms are. Remember that fabulous store we visited called Harry’s Farmers Market? Well, they make a nice quinoa tabouli salad and you can usually find tabouli at any local grocery store. This is a great way to re-incorporate some leftovers for a whole new and exciting dish that will impress even the picky eaters (like teenagers who typically don’t like ANY leftovers). Trust me!
- 2 Portobello mushrooms
- 1/2 cup sautéed chopped Spinach
- 3/4 cup Tabouli
- 1 clove minced Garlic
- 1 cup shredded Parmesan (3/4 cup mixed in and 1/4 cup to top it off)
- 1 Tbsp. fresh Lemon juice
- 1 tsp. Lemon zest
- pinch of Salt and Pepper
- 3-4 Tbsp. Olive Oil
Heat oven to 350. Clean the mushrooms and place on a greased baking sheet. I just drizzle olive oil on the baking sheet- maybe 2-3 Tbsp. Mix the spinach, tabouli, garlic, parmesan cheese (set aside a little for topping), lemon juice and zest together. Add a little salt and pepper to taste. Fill each Portobello with 1/2 mixture. Sprinkle the remaining 1/4 cup of shredded cheese on top and drizzle each mushroom with a little olive oil. Bake for approximately 30 minutes. Ovens vary, so if they seem to be getting too brown too soon, then cover lightly with foil and turn oven down to 325. This is also a good way to keep them warm while you are waiting for those juicy ribs to come off the grill! Enjoy!