Spinach-Stuffed Portebello Mushrooms

December 28, 2009 Intense Flavors by Carole Brighenti
Tags: , , ,

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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