No random thoughts today, just a recipe to share;)
For each person:
1 portobello mushroom cap (3″-4″ across)
2oz-3oz chicken breast or thigh (raw), chopped small
2 green onions, sliced thin
1/2 clove garlic, sliced thin
1 teaspoon olive oil
handful of fresh spinach, chopped (about 2/3 cup roughly)
3T heavy cream
small pinch of nutmeg
salt and pepper to taste
sprinkle of parmesan cheese, optional
Clean the mushroom cap by using a spoon and scraping, gently, the gills.
Wrap in a damp paper towel and microwave 1 minute to just start to soften it.
Turn it upside down, to drain and liquid, and let it cool while you make the filling.
Heat the oil in a skillet and saute the chicken, onion and garlic until the chicken is no longer pink. Chopped small, so it may only take 2-3minutes.
Add the spinach and stir to wilt, let it cook for a minute to get rid of some of the liquid, then add everything except the cheese (and mushroom cap) and simmer for 1 minute until the sauce thickens and reduces.
Spoon into the mushroom cap and sprinkle the cheese on top.
You can either microwave this now (3 minutes on high will finish cooking the mushroom), or bake it in a pre-heated 400f oven for 10 minutes.