Joel bought me Sunlight Cafe by Mollie Katzen for my birthday back in May and I have been dying to make something from it. I tried one day, but my oven broke while I was preparing the meal and we ended up with take out that night. So, to redeem myself, I picked this recipe from the book. It was so simple, yet delicious, light, and even a little elegant looking. There are countless ways to change up these fillings to suit your tastes, but the original recipe was perfect for us!
1 tablespoon Olive Oil
4 large Portobello Mushroom Caps, cleaned and stems removed
Handful of Baby Spinach (I used a whole container)
1/2 Green Pepper, sliced (I chopped)
1 large Tomato, sliced
Shredded Mozzarella Cheese
Salt, Pepper, Thyme, & Crushed Red Pepper Flakes to taste
Heat the olive oil in a large skillet. Place the mushrooms into the skillet, cap side down, and cook, undisturbed, for 10 minutes. Flip the caps over and cook for another 10 minutes, undisturbed (I added a little extra olive oil at the first flip because I was afraid that my pan was too dry). Flip one more time, back to cap side down, and cook for 5-10 more minutes. Place the mushrooms, cap side up, into a Pyrex dish. Place a few spinach leaves on top of each mushroom (I wilted the spinach with some garlic first). Place the green peppers onto the spinach layer and top each with a slice of tomato. Sprinkle each tomato with shredded mozzarella cheese and season with salt, pepper, and thyme to taste. Place the dish under the broiler and cook until the cheese is browned and bubbly, about 5 minutes. Sprinkle with crushed red pepper flakes, if desired.