We were hungry. I hadn’t gone shopping. I had to make dinner. What to do?? Quick! Look in the cabinet. Mull over what was in the fridge. Have a sip or two of wine. A piece of cheese. Think, think…. Aha! Those portobellos I bought to grill like hamburgers? Mmmmm…. And that’s how it started. A quick look at our rations and I pulled together:
- 4 portobello mushrooms
- 2 cans of canned crab meat
- a cup of ricotta cheese
- half cup of finely grated parmesan cheese
- dried oregano and parsley, salt, pepper, dried garlic
- about a cup of crushed garlic croutons (’cause I ran out of breadcrumbs.)
- an egg
- thinly sliced mozzarella cheese
This is so stinking easy to make and it tasted great. I just drained the crab meat and added it to a bowl along with all those other ingredients (except the mozzarella – that went last.) I mixed it all up — probably using about 1/2 teaspoon or so of each of the spices… but of course, I do everything to taste. Stuffed the portobellos by patting the mixture inside the cap and put all four of them into my big old wrought iron pan. Added about a cup of white wine to the pan. Put it in an oven heated to 400 and let it go for 20 minutes. Then I added a slice of mozzarella cheese to each and let that continue to cook for another 5 -10 minutes. In the meantime — I had a few zucchini in the fridge. My absolute favorite way to eat zucchini these days is also probably the simplest preparation of all. I washed them and cut off the ends. Using my basic vegetable peeler — I peeled ribbons of the squash right into a hot pan that had a bit of olive oil in it. Then I shaved some fresh garlic into the same pan and added a few pinches of salt. It only takes a few minutes of tossing these thin ribbons around to cook them. I’ve served this with pesto sauce, with red sauce, with cooked tomatoes — and always a little shaved cheese on top. This tastes like pasta to me and is so much healthier for you, you can’t go wrong. The whole dinner took me about 1/2 hour to prepare and get on the table. Not bad, eh?