Eating my words.

In a good way.

Proving good things come from simple recipes (and quickly). So. Good. Makes me sorry hubby didn't get any. Cause I totally didn't leave him leftovers...sorry, honey. It was soft (and not soup!!) and delicious. Hopefully your pizza was good? (If not...it was free ;) )
P.S., do we like my new camera? Haven't replaced my DSLR, but I did get a new Canon Powershot Point and Shoot, which so far...so good. Plus..how cute is it? Tiny and powder blue. Hee. Such a sucker for color.


Spinach Risotto Stuffed Portabella
Olive oil
Two-pack of portabella mushrooms
1/2 cup arborio rice
3 garlic cloves, chopped
1 and 1/4 cup chicken stock
1/2 cup vermouth or white wine
Water as needed
A couple cups baby spinach
About an ounce crumbled blue cheese
Fresh ground pepper to taste

Remove the gills and stems from both mushrooms. Chopped one roughly, leave the other alone.

In Saute pan, heat olive oil and garlic til fragrant. Add rice. Saute over medium high about 5 minutes, then add vermouth. Stir frequently while it cooks down. Then add 1/2 cup stock, let cook down while stirring. Add chopped mushroom, keep stirring. Repeat with rest of stock. When almost cooked through, add spinach. When wilted and rice is cooked to taste (kinda velvety), add blue cheese and pepper. Mix in, cover, and remove from heat.

In small saute pan, spray with cooking oil, and cook whole portabella about 4 minutes a side, adding some water to help steam it. When cooked through, remove from heat.

Serve with a scoop of rice on plate, then mushroom, cap-side down, filled with another scoop of rice. Serves one with leftover rice. (To serve two, get two mushroom packs, then just serve rice in cap, not underneath).