"Stuffed" Portabella Mushrooms

I had five minutes to think of what I was going to make for dinner. Ready, GO! 

I'm also testing out the capabilities of my new digital camera, so bare with me on getting used to taking pictures of food. 

Anyway.

1/2 large onion

2 cloves garlic

Fresh herbs

One large tomato

One giant heap of fresh spinach leaves

3 Portabella mushrooms 

Balsamic Vinager

Olive Oil

Mozarella and or Provelonge 

Take a large frying pan, add some olive oil, salt and pepper to taste, garlic, whatever fresh chopped herbs you have laying around. I used some oregano. 

Add a half an onion diced then some minced garlic. 

Saute and stir occasionally until the onion is translucent. 

Begin to wilt the spinach and stir in the diced tomato. 

Set aside in a medium sized bowl.

Time for the portabellas, yumz.

Add some more olive oil, pepper, salt and balsamic vinager into the pan. You can also saute with butter, whichever you prefer...I usually end up adding a bit of soy butter for a richer taste.

Grill flipping occasionally until done. 

Add the cheese and cover, lowering the heat so the cheese melts but you wont over cook the mushrooms.

I also served this with some focacia bread and blanched asparagus, and a bit of rice. 

Indian Food!

Food Recommendation : The tomato and pea Uthappam at Yudupi Village in Montclair, New Jersey! Yumz.

Uttapam is a dosa-like dish that is made by cooking ingredients in a batter. The batter is made of a 1:3 ratio of urad dal and rice (1:1 ratio of boiled to non-boiled rice) that has been fermented. [1] Instead of making it like a crispy crepe, uttapam is thick and not filled, with ingredients cooked right into the batter. Uttapam is usually made with tomatoes or an onion-chilli mix; other common ingredient choices are coconut or mixed vegetables. Uttapam is sometimes called an Indian pizza or pancake.
[via wikipedia]