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| My favorite place to be on a summer Saturday morning is at the Madison, Wisconsin Farmers Market. I like to go early because the crowd really picks up after 8:00am. My first stop is Colectivo Coffee for my favorite large triple shot, vanilla latte. It's such a treat as it's my only latte I'll have all week. I never get tired of seeing our beautiful Capitol and what a beautiful morning it was. Just look at that blue sky. Days like today I say to myself, "this is why I live in Wisconsin"!  |
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| For lunch I picked up some beautiful large portobellos and fresh spinach for stuffed portobello sandwiches. I've made these sandwiches the last two Saturdays. They are delicious! |
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| The portobellos are stuffed with sautéed spinach, artichokes and roasted red peppers then topped with mozzarella and fresh shredded Parmesan cheese. Served on a toasted ciabatta roll. |
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| I first had this sandwich at The Great Dane Restaurant here in Madison. Easy enough to make at home! |
Portobello Mushroom caps (1 per sandwich) (buy large ones as they will shrink)
Stuffing: (just make enough stuffing for each portobello)
olive oil
Marinated artichoke hearts, chopped
Roasted red peppers, chopped
Baby Spinach (Spinach really cooks down so use a lot)
Shredded mozzarella and freshly shredded Parmesan for topping
Ciabatta rolls
Directions
First preheat your oven to 425 or turn on your grill.
Sauté roasted red peppers and spinach in a little olive oil for the stuffing. Set aside.
Take the stem off the mushrooms and clean the gills off the bottom of the caps. (carefully not to break portobello use a spoon and scrape off gills)
Brush Portobellos lightly with olive oil. Place on a baking sheet (covered with foil for easy cleanup) or grill. Roast or grill for about 15-20 minutes.
When mushrooms are cooked stuff and cover with cheese, put back in oven until cheese is melted.
Serve on a toasted ciabatta bun.
