I am getting a new fridge. So, I have about 5 days to clean out the old one so that I can move it downstairs! Dinner tonight, and for a few more nights after that, was themed after a rummage sale. Inspired a bit by the most recent "Hell's Kitchen" where chefs (er, I mean, contestants) had to stretch $10 worth of ingredients into a decent meal, I rummaged around in my fridge for supper and tried to make it fancy.
It passed the test and it cleared just a smidgeon more room out of the fridge and freezer. goodbye frozen scallops, shrimp, M&M stffed potatoes, chicken and feta
The Menu
Appetizer: scallops, tomatoes and shrimp baked with feta
Main dish: greek chicken with overstuffed portabello mushrooms and potatoes
Dessert: Grape jello (what? I was cleaning out the cupbaord too!)
For your recipe viewing pleasure - the overstuffed portabellos
1 zucchini (diced)
1/4 cup diced onion
3/4 cup diced tomatoes
1-2 garlic cloves chopped finely
2 large portabello mushrooms, cleaned.
3/4 cup feta
2 tbsp chopped fresh oregano or 1 tsp dried.
Preheat oven to 350 degrees F
Using a spoon, remove the gills from the mushrooms and discard.
lightly oil a baking sheet or dish and place the mushrooms gill-side up on the sheet. Set aside.
In a frypan, saute onions with a bit of olive oil until translucent. Add zucchini and cook until softened. Add garlic, chopped oregano and tomatoes and heat until warm. Stuff mushrooms with filling and sprinkle with feta.
Place in the oven for about 20-30 minutes until the mushrooms are softened and cheese is melted.
