I was not going to post today. I thought I had nothing of any import to say.
But then, my dinner was "slap your momma good"! And, this is of such extreme importance that I needed to share it immediately.
I actually don't really know what the phrase "slap your momma good" means, but Elizabeth says it all the time and it cracks me up.
It's no secret that I like hummus. I eat the heck out of hummus every day.
But I had never baked with hummus. Until tonight.
My friend Emily (God bless her) sent me to www.neverhomemaker.com, on which was posted an interesting baked English muffin and hummus recipe. I clicked on that link, jumped out of my chair, slapped my hands on my desk, and hollered "Portobello Mushroom" at Psycho Cat who hissed at me and ran away. If an English Muffin is good, a portobello mushroom is divine - and a much better use of one's caloric budget.
Vegetarians and vegans like to use portobellos in the place of meat, but I don't feel like a meal is a meal without something on the plate that at one point had a face (why I can't go paleo). So, to get the face on my plate, I served my Baked Hummus Portobello with a piece of bison steak and some shrimp (the poor man's version of surf and turf). I also threw in a mound of roasted butternut squash.
Baked Hummus Portobello
Large portobello mushrooms
Hummus (mine was roasted red pepper)
Shredded cheese of choice
1. Sauté several fistfuls of spinach in a pan that is lightly sprayed with cooking spray. I like olive oil Pam. Toss in about half a cup of water as the spinach is cooking and put a lid on it. Cook until nice and wilted.
2. Rinse your portobellos and lay on baking sheet (upside down).
3. Smear about 2 tablespoons of hummus on each portobello mushroom.
4. Top the hummus with about 1/4 to 1/2 cup of the wilted spinach.
4. Sprinkle a pinch or two of shredded cheese on top.
5. Bake at 400 for 10 minutes.
Calories: 207 Fat: 13.1 g Protein: 10.69 g Sodium: 234 mg
Please make this. It's so good that you might just slap your momma. Seriously. You might.