Spinach And Blue Cheese Portabella Stuffers
- 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
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.