Cooking is all in the family! Maria Menounos and her mother, Litsa, invited Us Weekly into the TV host’s Los Angeles home to make one of their favorite meals: spinach-stuffed mushrooms.
“My mom is a genius at really fast, easy, delicious recipes, so it doesn’t take a lot of work,” the 37-year-old star, who recently released The EveryGirl’s Guide to Cooking, explained.
Litsa, a retired school chef and the muse for her daughter’s book, created the recipe. She told Us of the healthy dish, “Portobello has a lot of protein.”
Litsa is a frequent guest in Menounos’ home. “I am blessed to have my mom live with me at least half of the year, so when she’s here, this kitchen is always in action,” said the E! host, who lives with her producer boyfriend of 18 years, Keven Undergaro. Besides family, she also hosts famous pals like Julianne Hough and Bobby Flay for dinner, she told Us: “I love entertaining, so I’m always cooking up a storm!”
Check out Menounos and her mom’s tag-team cooking in the video above, and try out their recipe below:
Spinach and Walnut-Stuffed Portobello Mushrooms
4 Portobello mushrooms
1 tbsp olive oil
1 small onion, diced
4 cups chopped spinach
3 cloves garlic, minced
¼ cup shredded mozzarella cheese
¼ cup chopped walnuts
1. Heat oven to 400 degrees. Remove the stems from the mushrooms and coarsely chop the stems.
2. Warm the oil in a large skillet over medium heat. Add the chopped stems, onion, spinach and garlic. Cook, stirring, until softened, 8 minutes.
3. Fill the mushroom caps with the mushroom-onion-spinach mixture. Sprinkle with the cheese. Bake until the caps soften, 15 minutes.
4. Transfer to a platter and top with the walnuts.
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