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Spinach And Blue Cheese Portabella Stuffers

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Ingredients

  • 4 portabella mushrooms - (abt 1 lb)
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1 package frozen creamed spinach - (9 oz) thawed
  • 1/2 cup crumbled blue cheese - (abt 2 oz)
  • 1/3 cup finely-chopped walnuts

Details

Servings 4

Preparation

Step 1

Remove and chop portabella stems (makes about 1 cup). In a large (preferably nonstick) skillet, over medium heat, melt butter. Add onion and chopped mushroom stems; cook and stir until onion is tender and mushrooms are slightly browned, about 8 minutes; transfer to a small bowl.

Place portabella caps, gill-side down, in the same skillet. Cover and cook over medium heat for 10 minutes.

Meanwhile, stir creamed spinach, blue cheese and walnuts into the mushroom mixture. Turn mushroom caps; spoon mushroom-spinach mixture into caps, dividing evenly. Cover and cook until the mushrooms are tender and the filling is hot, 6 to 8 minutes. Sprinkle with chopped parsley, if desired.

This recipe yields 4 servings.

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