Fast and Furious

Okay, so maybe I wasn't furious; mostly just frazzled. This week was rough. Working at odd hours, still getting accustomed to Our Hero's new semester schedule, getting sick . . . ugh. Luckily the latter lasted only 24 hours.

Even so, it was not a great week for me. Whilst I work full-time, I thrive on routine. Many things upset that comforting routine for me of late. One thing that helped bring me back on-kilter (I don't think that's a word, but it should be.) was this lovely, simple dinner from the "Superfast" section of January's Cooking Light.

Cannellini-Stuffed Portobello Mushrooms
4 4-inch portobello caps
Cooking spray
1/2 cup part-skim ricotta cheese
1/4 t. salt
2 cloves garlic, minced
1/4 t. dried rosemary, crushed
3/4 cup bottled (or defrosted homemade) pasta sauce
1 16-oz. can cannellini beans, rinsed and drained
1/2 cup shredded part-skim mozzarella cheese



Preheat broiler. Remove gills from undersides of mushrooms with a spoon; discard gills. Place caps, smooth side up, on baking sheet coated with cooking spray. Broil 2 minutes, turn caps over and broil 2 more minutes. Combine ricotta, salt, garlic, and rosemary, stirring well. Spread 2 T. cheese mixture in each cap. Spoon 2-3 T. pasta sauce over cheese mixture in each serving. Divide beans among caps, sprinkle each serving with 2 T. mozzarella. Broil 3 minutes or until cheese melts.