Spinach and Fontina-Stuffed Portobellos

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* Exported from MasterCook *

 

Spinach and Fontina-Stuffed Portobellos

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Mushrooms

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large portobello mushrooms -- or 6 medium

1/4 cup olive oil

2 bunches fresh spinach -- see *

1/3 cup prepared chunky tomato sauce

1/2 cup sliced green onions

1/3 cup sun-dried tomatoes packed in oil -- drained and chopped

1/4 teaspoon crushed red pepper

3 ounces fontina cheese -- shredded

- (about 3/4 cup)

 

* Spinach: Chop and cook 7 minutes in boiling water and drain well.

 

Heat oven to 375F. Remove stems from mushrooms. (Reserve stems to cut up and use

in soups, stir-fries, etc.). Lightly brush both sides of mushrooms with oil;

arrange on a baking pan. Bake for 10 minutes, turning once. Meanwhile, in a

small bowl combine spinach and tomato sauce. In another bowl, combine green

onions, sun-dried tomatoes, and crushed red pepper. Remove mushroom caps from

the oven; place gill-side up on baking pan. Spoon spinach mixture into

mushrooms, dividing evenly. Top each with an equal amount of the sun-dried

tomato mixture and sprinkle with fontina cheese. Return to oven until heated

through and cheese begins to melt, 5 to 8 minutes. Serve with additional tomato

sauce, if desired. Yield 4 portions.

 

Source:

" http://www.ahwatukee.com/afn/features/taste/010704.html "

 

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