Tonight I'm fixing a stuffed portabella with texas garlic toast and tomato slices on the side. It was only a matter of timing I scammed on this TGIF loaded baked potato cheese dip at the 99¢ but what's really important is getting the mushrooms and then cram them with whatever sounds good.
It's kind of hard to put a price on this so I'll just be offering a guesstimate that will probably fall within a dollar of actual cost.
First I diced up a slice of white onion, about a 6" stalk of celery, couple of slices of zucchini and chopped some walnuts. I removed the stem from the mushroom and chopped that up, scraped the inside of the cap as well and then I put that along with the celery and onions in a pan with butter and sautéed them for 5 minutes or so.
I'm using a 1/2 bag of Mrs Cubbison's classic stuffing that I got of the cheapie bin at Food 4 Less. It's a two pack box so I definitely get my 79¢ worth. You can use stove top just as easily. After the veggies are done toss them in the stuffing and add just enough water to soften the bread crumbs
Next I put the zucchini slices in the cap and topped with pepperoncini pieces (if you want a real bite use jalapenos)
Next I added the stuffing so it was just a small mound over the top and added enough water to cover the bottom of the dish.
Cover with foil and put in the oven at about 375 for 15 minutes. Check and see if the mushroom is cooked well and if not add whatever time until it looks done.
While the mushroom was cooking I heated up the TGIF cheesy potato dip
If you've never tasted this it's definitely worth the 99¢, but not sure I'd pay a regular store price.
During the last few minutes of baking the mushroom I tossed in the Texas toast, sliced some tomato and topped it with crumbled Feta cheese. Then I topped the mushroom with the cheese sauce and wallah!
My random guesstimate would be around $3 or less for the entire meal.
ENJOY!
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