Spinach-Stuffed Portebello Mushrooms
December 28, 2009
Intense Flavors by Carole Brighenti
Tags: carole romatis, mushrooms stuffed with spinach recipe, spinach-stuffed portebello mushrooms recipe, stuff mushrooms recipe
4 medium Portebello mushrooms
1 lb. spinach (washed)
1/2 cup finely diced sweet onions
5 cloves garlic minced
4 oz. goat cheese
4 T grated Parmigiano Reggiano cheese
4 T olive oil
Salt and pepper
Saute onions and garlic for 3 minutes or until soft.
Add spinach and salt and pepper to taste, and cook until wilted.
Set aside and cool.
Clean mushrooms, then set in baking dish.
Thoroughly mix cooled spinach and goat cheese.
Spoon evenly into mushroom caps.
Sprinkle with Parmigiano Reggiano cheese.
Bake at 350 degrees for 20 minutes.
Serves 4 as a side dish.
Entry Filed under: Recipes
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