Stuffed Portobello Mushrooms
Recipe By : Stephanie
Servings: 8
8 portabella mushrooms
1 onion -- chopped
1 package mushrooms -- chopped
1 tablespoon garlic -- chopped
1 package chopped spinach -- thawed and drained
1/2 cup grated parmesan cheese
1/4 cup bread crumbs
1 tablespoon olive oil
1 tablespoon white vinegar
pinch sugar
Sauté the mushrooms, onions, garlic and spinach until tender. Add the olive oil, vinegar and sugar. Stir in breadcrumbs, and then add the cheese. Stir well and remove from heat.
Lay the mushrooms belly up in a baking pan, and cover each with a large scoop of the mixture. Gently form the mixture so that it covers the complete underside and stem of the mushroom.
Put the mushrooms into the refrigerator for approximately 20 minutes to set.
Heat the oven to 350, and cover the baking dish with foil. Cook for about 15 minutes, then remove foil and bake until mushrooms are tender and juicy.
NOTES: These are very ample and will make a good meatless entree or a fantastic side with steak or chicken.
Each mushroom equals 1 serving. Each serving is 2 units.
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