Tonight's cooking delight,...barbecue potato wedges & spinach stuffed portabello mushrooms.
The potato wedges call for 2 lbs of red potatoes, cut into wedges.
After you get the little guys drawn and quartered spray a 15X10 by 1-inch deep pan. I didn't have that size, so I used a 9X13. It worked just as good.
Get em all cozy together and drizzle 1 Tblspn honey and 2 tblspns melted butter (I mixed together) over the taters.
Because I tried to take a picture while drizzling, I mixed them up a bit to get the ooey gooey goodness all over them.
Next you sprinkle 3 teasp. of chili powder, 1/2 tspn salt, 1/4 tspn garlic powder, and 1/4 tspn pepper over the top.
Pop them in the oven at 450 for roughly 30 minutes.
Take them out and enjoy!
Enjoy them with some meaty portabello mushrooms:)
Please...make sure your fridge doesn't have a death wish on any sort of produce....frozen mushrooms do not cooperate!
You want to remove the stem and all the gills...I'm not going to lie..it's rather gross!
After you get them all cleaned up, stick them in a large frying pan with 2 tablespoons of olive oil. Fry them for 10-15 minutes until they are tender.
Turn them once.
While those are cooking get your other ingredients ready in a small bowl.
A 10 oz package of spinach, thawed, drained and dry, can of diced tomatoes, 1/2 cup romano cheese, 2 tblspn scallions and some salt. Mix em up all nice and pretty in a bowl and spoon it into your mushrooms(that are awaiting on a bake pan on top of aluminum foil)
Top with mozzarella cheese. I like cheese so I used more than the recipe calls for:) Bake them at 375 for 10-15 minutes or until they are bubbly. Yes, my mozzarella isn't bubbling...I think I needed fresher:)