Inspired by a whimsical purchase of Portobello mushrooms (because I’d never bought them before), and a whimsical batch of baba ganoush (because I liked saying the name–and I had eggplants getting a little too soft). I added spinach for good luck, and voila! a new favorite was born.

The Raw Materials
6 Portobello mushrooms, cleaned with stems removed
2-4 medium eggplants (depending on family size)
olive oil
1/4 cup tahini
1 tsp minced garlic
2 tbsp lemon juice (freshly squeezed is best)
2 tbsp olive oil
1 tbsp minced fresh parsley
1/4 cup thawed, drained frozen spinach or finely chopped fresh (more if you like it, less if you don’t)

The Method
Preheat oven to 400 degrees. Poke the eggplants with a fork. Lightly oil them and place on a baking sheet. Roast in the oven until they look withered and the flesh is soft (30-45 minutes). Remove eggplants from the oven and let them cool.

When the eggplants are cool, remove the pulp from the skins. Squeeze pulp gently to remove excess water. This process will remind you of gently squeezing a squid, but bear with it. Chop the pulp very fine. Combine with the remaining ingredients. Taste the mixture and adjust ingredients to your liking.

Brush mushrooms lightly with olive oil. Fill mushrooms with eggplant mixture and bake until you can smell it–8-12 minutes.

These are most excellent served on a bed of rice (long grain or wild).

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