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grape seed oil
baby spinach
white wine
Italian Bella
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Italian Bella

This is one of my favorite concoctions I have ever created. I like to call it Italian Bella. You can make this as the main course eat only this and be happily full. The Italian Bella is an adult Portabello mushroom stuffed with sauteed garlic and white wine spinach. I then lay a thin slice of Prosuito ham crossed with fresh mozzerlla and top it with lightly drizzed balsalmic reduction. The mushroom is great served with a bruschetta.

Ingredeiants:

  • 6 Adult Portabello mushrooms
  • 1 bag of Baby spinach
  • 6 cloves of garlic hand chopped fine
  • 1/4 cup white wine
  • 6 thinly sliced pieces of Proscuito Italian ham
  • 1 ball of fresh mozzerella
  • 1 cup of Balsalmic vinager

The mushroom itself does not take a long time. The prep work is time consuming. The total prep time is approxamatley 25 minutes. The cook time is between 8 and 10 minuts or until done to liking.

Step by Step:

  1. First you will need to take a spoon and gently spoon out the black stuff under the mushroom. You know....where the smurfs live. That stuff has too much of an earthy taste and in my opinion doesn't need the added flavor. The stems are also not needed and can be snapped off.Once you have completed that step wash the shrooms and set aside for now.
  2. Next you'll want to peel and chop your garlic. The size should be a minced size. Then open your spinach and rinse.
  3. At this step you will want to start to reduce your balsalmic. This can be done in a saute pan on medium heat. You should stir periodically.
  4. While the balsalmic is cooking start heat on another saute pan and add about 1/8 cup of olive oil or grape seed oil, which ever you prefer. Heat the pan until oil is hot, but not boiling hot.
  5. Add your garlic to the oil for 1-2 minutes and then your spinach. You only want to blanch or lightly cook the spinach. If you cook it too long the spinach will be mushy and an ugly dark green color.
  6. Now you can take the mushrooms and brush the bottoms with olive oil. Then you'll have to cook them. I prefer to grill them on med heat, but if you do not own a grill you can use a pan on the stove. At first you only want to put grill marks on the shrooms.
  7. Now its time to build your creation. Spoon the spinach and garlic into the mushroom, followed by the prosuito placed on top. Then the fresh mozzerella. The fresh mozzerella can be slices or shredded. Slices provide a better presentation.
  8. By now your balsalmic reduction should be done or close to it. You can tell by tasting it. If it has a sweet taste then it is ready to be used. I like to drizzle the sweet liquid on top of the mushroom.

If the mushroom does not feel soft to touch, it probably isn't cooked all the way. If that happens you can get a baking sheet and add your shrooms to the sheet with water covering the bottom of the pan, just the bottom no more than that. Then place the sheet in the oven on 350F. Mushrooms are very poreous and will suck up the liquid. This last step is also good to ensure the shrooms dont dry out.

I hope you enjoyed the recipe. I know I have and so has everyone that has tried it. Let me know your feed back if you decide to cook the shrooms.


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