Cant find this recipe? Spinach, Portabello mushroom, Artichoke recipe

[SammysMom]

Ok Ive done a search like 5 times just to make sure I wasnt missing something but I cant find the Spinach, Portabello mushroom, Artichoke recipe.
Anyone know what happened to it? I know I got it from here cause I made it back in April.
Pacific can you help me out here. Im craving this recipe

[pacific breeze]

Second page, fourth item from the top. It's good, isn't it?

[SammysMom]

Ok I must be blind cause I dont find it on the Food page nor the recipe page. I went to the CP page where I had subscribed to it and it there on my CP page but when I click on it it says Invalid Threat.

[pacific breeze]

That's weird. I can see it no problem. It's in the Recipes section, titled Spinach....

Second page of recipes, fourth from the top.

[SammysMom]

What Im seeing at that location is Stir Fry with Ginger and Orange. Could you send it to me? That is so weird. I knew I should have written it down but I just kept it up on my computer and took it off from there.

[SVZ]

This is a great salad for those dieting. It's for one portion. I had it in a restaurant and recreated it at home.

One bunch Baby Spinach leaves, washed and dried
One Portobello mushroom
Cup of Artichoke hearts (from a jar) drain oil, rinse with water and dry.
Olive Oil
1 teaspoon Balsamic Vinegar

Slice Portobello mushroom lengthwise and sautee in a little olive oil, let simmer till tender.

Put the mushrooms in a bowl - with the juice. Let cool off.

Slice Artichoke hearts into small pieces.

Toss artichokes and mushroom together with the Spinach leaves.

This salad does not need any dressing because of the mushroom/balsamic juices. To dress it up, you can add some calamata olives and feta cheese.

The person who originally posted it asked to be removed from the forum, so their posts are hidden.

[pacific breeze]

Thanks, SVZ. I was about to tell her that when I got a phone call. I also thought she might have been referring to this recipe:

Gratineed stuffed portobello mushrooms

*Sun-dried tomato pesto makes a great substitute for the basil pesto in the stuffing.

2 garlic cloves
3 tablespoons olive oil
Salt and pepper to taste
1 medium zucchini
1 medium red pepper
®˜ cup store-bought pesto sauce
1⁄2 cup Italian-style seasoned breadcrumbs
4 extra-large stemmed portobello mushroom caps
1 package (8 ounces) pre-shredded part-skim mozzarella cheese

1. Preheat the broiler. Place a sheet of aluminum foil on the broiler pan rack.
2. Finely chop the garlic. In a small bowl, stir together the olive oil and garlic and season with salt and pepper.
3. Chop the zucchini and red pepper and place in a medium bowl. Add 2 teaspoons of the garlic oil. Spread the oiled vegetables on the prepared pan and broil for 3 minutes. Lift the foil from the rack and return the vegetables to the medium bowl. Add the pesto and crumbs and stir to combine well.
4. Place the mushroom caps, open side down, on the broiler pan rack and brush with garlic oil. Broil for 2 to 3 minutes. Turn, brush the mushrooms with the remaining garlic oil, and broil for 3 minutes.
5. Divide the stuffing evenly among the mushrooms, spooning it in and gently patting it down. Sprinkle with the mozzarella. Broil until the cheese has just melted and starts to brown.


I found this recipe absolutely delish. I didn't use red peppers (husband hates them) and instead of zucchini I used summer squash (all that was available when I went to the store). I used garden herb pesto.

[SammysMom]

Oh thank the Lord Im not going crazy. Bless you SVZ
Thank you so much !!! Got it written down now

Oh that one sounds yummy too PB, thanks a million.