Natale Stuffed Portobellos

Total Time
55mins
Prep 10 mins
Cook 45 mins

DH and I enjoyed this recipe last night from the Vegetarian Times (December 2011). According to the recipe description, "the inspiration for this recipe came from Chance Genovese's Italian heritage."

Ingredients Nutrition

Directions

  1. To make mushrooms: Preheat oven to 375°F Whisk together oil, vinegar, and garlic in bowl. Brush mushroom caps with oil mixture, and place on baking sheet. Roast 30 minutes or until tender. Drain on paper towel lined plate.
  2. To make filling: Toast breadcrumbs on baking sheet 2 to 3 minutes, or until light brown. Set aside.
  3. Heat oil in skillet over medium heat. Add onion, and saute 5 minutes, or until soft. Add sun-dried tomatoes and garlic; saute 30 seconds. Stir in cream and cook 2 minutes. Add spinach, and cook 3-4 minutes, or until spinach is wilted. Stir in cheeses, and cook 2 to 3 minutes. Spoon filling into mushroom caps and top with toasted breadcrumbs.
Most Helpful

Excellent meal on its own or side dish for steak. Next time I think I would cut the cheese quantity in half, but these were definitely yummy!

Cook4_6 May 19, 2013