1 Review

SO, SO YUMMY! I made a few minor changes: 3 - 4 ounces added grated Fontinela cheese. I sautéed the mushrooms until the edges were browned, sautéed the onions & garlic. I felt 1 teaspoon of Season Salt was too much, I will cut back next time. I did add Frank's hot sauce, I would recommend it. Sprinkled with Italian bread crumbs. This was amazing and it makes for a great meatless dinner when served with Pappa Al Pomodoro / Classic Italian Tomato Soup. I am thrilled to be the first to make, review & dine on this treat. Made for Cook-A-Thon in honor of Zurie's dear husband. RIP.

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Chicagoland Chef du Jour January 18, 2014
Easy Spinach and Mushroom Tart (Side Dish)