Sloppy Joe's. Used to be the number one requested dinner when the kids were small. Goes to show you, their second favorite was Hamburger Helper Lasagna. Then I learned to cook. Somewhat. They didn't love my cream sauce phase. They aren't exactly flipping over fish. So I'm going back to an old favorite. and while Stuffed Portabello's doesn't exactly seem like the perfect accompaniment to Sloppy Joe's, they went over very well! Helps that dinner was really late and I made the mushrooms to sort of tide them over until dinner was ready. Who knew frozen french fries could take so long in the oven? Well, they were the gourmet kind, not your average Ore-Ida's. Not bad, but I like Tater Tots with my Sloppy Joe's!
The mushrooms came out delicious. Will definitely be making these again. I added some mozzarella to the mix. Another really easy, and quick recipe to add to the "definitely making again" list!
Spinach and Artichoke Stuffed Portabello Mushrooms
(adapted) original recipe from Rachael Ray, Food Network
8 portabello mushroom caps
Extra-virgin olive oil, for brushing mushrooms
1 (10-ounce) box frozen chopped spinach, defrosted
1 can quartered artichoke hearts, drained well
1 1/2 cups ricotta cheese
1 egg yolk
1 clove garlic, finely chopped or grated
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano
Preheat the oven to 425 degrees F.
Using a damp towel, brush mushroom caps to clean. Using a brush, coat the caps with olive oil and grill with lid down or roast in the oven about 8 minutes, turning once, until tender but still firm at center.
Squeeze the water out of the spinach using a kitchen towel. Mix spinach with the artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg. Add some shredded mozzarella to the mix if you like.
Remove mushroom caps from the oven.
Spoon some filling into mushroom. Sprinkle the caps with Parmigiano and cook at least about 15 minutes more in the preheated oven to until the top is browned and the filling is cooked through.
my own concoction
2 pounds ground beef
2 tablespoons molasses
1 1/2 tablespoons Worcestershire Sauce
1 cup Heinz chili sauce
1/2 cup beer
1 can tomato sauce (8 ounce)
Brown the meat and drain the excess fat. Stir in the tomato sauce, chili sauce, beer and Worcestershire sauce, molasses, salt and pepper. Simmer on the stove for a bit. Then serve on a hamburger bun. Measurements are not exact; the ingredients are all to taste. You can add whatever you like, we like it pretty much plain, but onions and bell peppers are a good addition. It freezes well.