Can you tell I’m desperate for farm-fresh produce? My garden isn’t producing anything other than weeds yet, but my taste buds are beyond ready for summer vegetables! I wish I could promote this is a meatless Monday dish…but the salad has bacon (BACON!). The title may seem fancy but this dinner is super easy!
- Remove the stems and gills of five portobello mushrooms. Marinate caps in Italian dressing.
- Finely chop stems/gills and combine with…
- One box of frozen chopped spinach, thawed and drained
- 8 ounces of light ricotta cheese
- 2 ounces Parmesan cheese
- 1/4 teaspoon cayenne pepper
- Fill caps with stuffing and bake at 350* for 25ish minutes, until mushrooms are tender.
Warm Tomato Corn Salad
- Fry three slices of bacon. Remove from pan, leaving grease in the skillet, crumble, and set aside.
- Saute the kernels of six ears of corn in the bacon grease until warmed through.
- Remove from heat and stir in…
- 3 chopped green onions
- 1 box of grape tomatoes, halved
- Crumbled bacon
Holy cow, I feel like a culinary genius because the tomato corn salad was absolutely stellar! I will make it again and again this summer. The mushrooms were good–healthy, satisfying. I vacillated about roasting the caps before I stuffed them, but I wanted to save a step. I admit that my local grocery wasn’t sporting very good looking mushrooms, so I think that is partially to blame for the weak looking final product. I have no complaints about the taste though, and my method was an easy and healthy compilation of the multitude of recipes I read while designing dinner.
These look fantastic! I just made spinach & chickpea stuffed portobellos on my blog, but hadn’t thought about making such a yummy looking side. 🙂
Spinach just plain goes in everything, and you won’t be disappointed by the corn side dish! Thanks for stopping by!
It loos delicious and really well balanced, love the tomatoes and sweetcorn colours 🙂
All the bright colors made this twice as fun to eat! Thanks for stopping by MwM!
You are welcome! 🙂