Spinach-Stuffed Portobello Mushrooms

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* Exported from MasterCook *

 

Spinach-Stuffed Portobello Mushrooms

 

Recipe By :Flexible Fare by Sandra Rudloff

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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10 ounces frozen chopped spinach

2 eggs

1/3 cup minced yellow onion

1 clove garlic -- minced

1/4 teaspoon salt

1/4 cup grated Parmesan cheese

1/4 teaspoon freshly ground nutmeg

1/2 cup fresh breadcrumbs

2 portobello mushrooms -- 4 to 5 inches in diameter

 

Preheat oven to 450F.

 

1. In a large bowl, combine all ingredients except mushrooms. Stir to mix

thoroughly.

 

2. Remove stems from mushrooms. Rinse and dry mushrooms.

 

3. Divide spinach mixture in half. Gently mound 1/2 of the spinach mixture on

the underside of one mushroom. Mound remaining spinach mixture on other mushroom

cap.

 

4. Place mushrooms on an ungreased baking sheet. Place in oven and bake for

about 20 to 25 minutes.

 

5. Cool for a few minutes. Cut into wedges and serve.

 

Servings: 4

 

~ Cheese-Stuffed Portobello Mushrooms - Use 1 cup ricotta cheese in place of the

spinach in step 1. Increase Parmesan cheese to 1/2 cup.

 

MC'd by Badams 7/2005

 

Source:

" Flexible Fare: Personalize Recipes with Countless Variations by Sandra

Rudloff "

Copyright:

" Bristol Publishing Enterprises, 1999; ISBN: 1-55867-228-1 "

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NOTES : Portobello mushrooms are large and 'meaty'. Their wide surface can hold

all types of stuffings.