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Pastimes : being lean, clean, thriving & alive
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From: rimshot4/6/2021 2:06:42 AM
   of 103
 
Portobello Mushroom in full size, topped with goodies & baked in the oven
in a glass or ceramic uncovered casserole

1st fry small amount of uncured bacon until moderately crisp, drain off the fat,
and chop in 1/8 by 1/8 squares, & set aside for later use

take the now resting for 4 hours - the full size Mushrooms which have earlier been
lightly sprinkled with 100% powdered dry garlic and coated with Extra Virgin Olive Oil
on the fin side of the Mushroom
and
place the Mushroom as is in the uncovered lightly oiled casserole

preheat oven to 325

while waiting for oven temp, take bricks of Mozzarella and Parmesan & grate equal amounts to mix
with equal amount of Organic creamed Ricotta cheese ( for the texture improvement use the Organic version of Ricotta cheese ) ...
and

combine total of the 3 cheeses using 1/3rd portions of each and heat with already
steaming chopped fresh spinach without stems that is steaming in a lightly oiled
covered fry pan at low temp & add the bacon into the mix contained in the fry pan ...
once all ingredients are heated lightly in the fry pan, place them on top
of the Mushroom fins and place in oven until you judge the mushrooms
are cooked to your desired softness
** ( an alternate of this is to use the drained bacon fat instead of oil to coat the covered fry pan in which the
spinach is steamed ) **

no salt, no pepper, no seasoning except the initial fins sprinkled lightly with 100% powdered garlic
and Olive oil
( cooked & chopped garlic cloves, whether fresh or out of a bottle are too strong flavored )

this recipe provides subtle flavor & the uncured bacon compliments the cheeses & spinach

We have invented & enjoyed numerous baked Portobello recipes,
and this one is distinct over the others

advise if questions
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