Ciao, Italia !!! part 4

Today's post is in response to an anomymus post I recieved the other day, obviously I don't know who you are, so I am dedicating today's post to you!

"I love Italian food. It's comforting, delicious, and usually very
easy to make. I now have a roomate so I have an extra reason to cook great
Italian food. When I think Italian...I naturally think pasta. Do you have any
suggestions on any health concious Italian recipes that don't include pasta? An
interesting salad, vegan recipe, or a new way to prepare fish? Love the blog!"

OK, first of let me say I have NEVER heard of a vegan Italian recipe (at least that is easy to make) mainly because Italian food is based on dairy...be it eggs in the pasta, or cheese, or milk in the desserts..but especially CHEESE !

There are copious amount of healthy non-pasta Italian dishes. If you are not in the mood to chow down on a big ole Steak Florentine, try this. You'll get the same taste profile, sans the meat.

Stuffed Mushrooms 'Florentine'

• 6Portobello Mushroom caps
  


• 2 tablespoons lemon juice
  


• 1 tablespoon butter
  


• Salt and Pepper
  


• 2 shallots, finely chopped
  


• 3 tablespoons white wine
  


• 1 tablespoon chopped garlic
  


• 1 1/2 cups grated Parmesan cheese, plus more to top mushrooms
  


• 3/4 cup FRESH breadcrumbs (or panko breadcrumbs)
  


• 1 egg, beaten
  


• 1 tablespoon fresh parsley, chopped
  


• 1 teaspoon fresh thyme, chopped
  


• 1 lb spinach, (frozen) thawed
  


• 3 tablespoons extra virgin olive oil
  

Pre-heat oven to 375 degrees

Using a dry towel, lightly brush the outside of the mushroom cap, getting rid of any dirt. Flip mushroom over and using a small spoon, scrape the black 'gills' and discard, leaving the meat of the mushroom. Drizzle lightly with olive oil and sprinkle with salt and pepper.

In a skillet, heat butter and 2 tablespoons olive oil. Add garlic and shallots and cook till soft and fragrent. Add white wine and cook 2 minutes then add spinach, cooking 7-10 minutes until thoroughly cooked.

Mix parmesan cheese, breadcrumbs, herbs, lemon, egg and spinach in a bowl. Spoon spinach mixture into the mushroom caps. place on baking sheet and top with parmesan cheese.

Bake at 375 degrees from 35-45 minutes, until cheese is brown.