Here’s Fats Waller’s Rump Steak Serenade.
4-6 portobello mushrooms. Take the top layer of skin off, and break off the stems – you can chop them up to use in the filling.
about 10 oz (2 or 3 cups) baby spinach, regular spinach or arugula
1 clove garlic
2 cups mushrooms (Some can be the portobello stems) – finely chopped
1 t rosemary
1 t basil
salt and plenty of pepper
thinly sliced mozzarella for the top
Line a roasting pan with a little olive oil (1 T maybe?)
Make two shallow slices in the tops of the portobellos, and lie them top down on the olive oil. Pour about 1 t each of balsamic and olive oil in the mushroom cavities.
Put them in a preheated 425 degree oven. Cook until they’re quite dark – turn them every now and again. It should take about half an hour. The juices will run out, and eventually will caramelize with the balsamic in a way that might look as though it threatens the existence of your pan, but it washes off fairly easily.
While they’re becoming nicely charred on the edges and a beautiful deep brown on top, prepare the filling.
In a large frying pan over medium heat, warm some olive oil. (about 1 T) Add the garlic and herbs and cook for a minute or two. Add the finely chopped mushrooms, and sautée until they’re brown and crispy. Ten or fifteen minutes. Season with salt and pepper, and set aside while you cook the spinach.
Throw the greens right into the pan that the mushrooms were in, and stir fry until they’re wilted. You can add a dash of white wine or water if they start to stick, but you want them to be quite dry in the end. Mix these in with the chopped sautéed mushrooms.
Put a heaping spoonful of filling in the cavity of each portobello, letting it spill over if it does. Top each with a slice or two of mozzarella, and put the dish back in the oven until the cheese is melted, bubbly and starting to brown. I put mine under the broiler at the end, because I was impatient!!
And unlike steak, mushrooms are never tough!