Spinach-Stuffed Portobellos with Warm Tomato Corn Salad

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!

Spinach-Stuffed Portobellosstuffed portobellos

  • 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.

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