When my husband and I first moved to Seattle, we loved to go to the top of the Space Needle and have dinner. Our friends thought only tourists went there, but the food was great and the view was incredible. At the time, I was writing the Cooking for Fertility cookbook and decided to include a variation of one of our favorite Space Needle Meals.
This dish bolsters immunity with mushrooms, builds blood with spinach, offers omega-3 fatty acids in walnuts, and adds a serving of full-fat dairy with goat cheese.
Serves 2-4 Cooking time: 15-20 minutes
4 large portabello mushrooms
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
12 ounces fresh spinach
1 cup tomatoes, chopped
1/3 cup goat cheese
1/8 cup walnuts
crushed Sea salt or dulse flakes to taste
Preheat oven to 375 degrees. Heat 1 tablespoon olive oil in a skillet, and add garlic and spinach, stirring until wilted. remove, and add tomatoes.
Scoop out insides from mushroom caps, rinse and dry thoroughly. Brush mushrooms with 1 tablespoon olive oil and spoon spinach mixture into caps. Sprinkle goat cheese on top and top with walnuts, if desired, and bake on a cookie sheet for 8-10 minutes.
Stuffed Portabello Mushrooms
When my husband and I first moved to Seattle, we loved to go to the top of the Space Needle and have dinner. Our friends thought only tourists went there, but the food was great and the view was incredible. At the time, I was writing the Cooking for Fertility cookbook and decided to include a variation of one of our favorite Space Needle Meals.
This dish bolsters immunity with mushrooms, builds blood with spinach, offers omega-3 fatty acids in walnuts, and adds a serving of full-fat dairy with goat cheese.
Serves 2-4 Cooking time: 15-20 minutes
4 large portabello mushrooms
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
12 ounces fresh spinach
1 cup tomatoes, chopped
1/3 cup goat cheese
1/8 cup walnuts
crushed Sea salt or dulse flakes to taste
Preheat oven to 375 degrees. Heat 1 tablespoon olive oil in a skillet, and add garlic and spinach, stirring until wilted. remove, and add tomatoes.
Scoop out insides from mushroom caps, rinse and dry thoroughly. Brush mushrooms with 1 tablespoon olive oil and spoon spinach mixture into caps. Sprinkle goat cheese on top and top with walnuts, if desired, and bake on a cookie sheet for 8-10 minutes.