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Three Cheese Stuft Portabella Johnshrooms©
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-6 oz. (4 Caps) of Portabella Mushroom
-3 tsp. Olive erl
-1/3 lb. Angel Hair pasta
-5 oz. Spinach, coarsely chopped
-8 oz. Cottage cheese
-4 oz. Grated mozzarella cheese
-2 oz. parmesan grated cheese
-1 ear of corn
-2 cloves of gerlic (1 pressed, 1 thinly sliced)
-2 Tbsp. Buttra
-Pinch of Kosher salt
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remove da stems from da mushroom caps. Drizizzle 1 tsp. Olive erl on bottom of baking dish and place the 4 shrooms in dish. Bake for 20 minutes at 300°.
da filling:
Cook that angel hair pasta and berl the corn for 3 minutes. Slice kernels off of the ear with a knife. (not yo own ear people, but the corn).
Heat 2 tsp. olive oil and 1 clove of sliced gerlic. Add spinach, cover and cook on a low flame for 3 minutes (or until soft). Remove from heat and mix in bowl with cottage cheese, corn and salt.
Lay a pinch of pasta in each shroom and scoop the mixture from bowl into mushrooms. Cover the mushrooms with grated mozza-hoo-rella cheese.
Heat 1 clove of pressed garlic with buttra in small pan and set aside.
Place ½ cup of cooked pasta next to each mushroom and pour on gerlic buttra.
High broil (uncovered) for 3 minutes.
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ok@chefjohnson.com
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