Prep 20 mins
Cook 20 mins
Delicious as a side dish! Very easy! I usually omit the cherry tomatoes for personal taste. Sun-dried would probably work well too, haven't tried that yet. Enjoy!
- 4 large fresh portabella mushrooms
- 2 tablespoons prepared Italian vinaigrette dressing, divided
- 1 1⁄4 teaspoons kosher salt, divided
- 1 cup cornbread stuffing mix
- 2⁄3 cup hot water
- 1⁄3 cup finely chopped onion
- 1⁄2 teaspoon garlic powder
- 1 (12 ounce) packagefrozen spinach souffle, thawed according to package
- 1⁄4 cup shredded swiss cheese
- cherry tomatoes, halved
- Remove gills from mushrooms with tip of small spoon; remove stems.
- With a pastry brush, gently coat mushroom cavities and tops with 1 tablespoon vinaigrette; sprinkle with 1 teaspoon salt.
- Arrange mushrooms, stem sides up, on lightly greased baking pan. Cover and refrigerate 15 minutes.
- Combine cornbread stuffing with water; stir to moisten.
- In skillet, saute onion in 1 tablespoon vinaigrette over moderately high heat until onion is softened. Season with remaining 1/4 teaspoon salt and garlic powder.
- Remove skillet from heat; stir in stuffing mixture and spinach souffle until thoroughly combined. Fill mushrooms evenly with spinach/cornbread stuffing mixture.
- Top with cheese and cherry tomatoes.
- Bake at 350°F for 15 to 20 minutes or until spinach is puffed and cooked through and cheese is bubbly.
It was very easy to make, that's for sure. I thought I'd have it with the Ikea Meatballs that the same author suggested (which came from an inside source!!!). Unfortunately, I didn't have enough italian dressing because the ingredients called for 2 Tablespoons and then the directions said to use 1 tablespoon in each mushroom but the recipe was for 4 mushrooms. So I'm probably missing some of the flavor that was supposed to be there: it was a choice between half the recommended amount of dressing or two mushrooms with and two without the dressing.<br/>Once again, I think this recipe needs a little more thought.
Excellent side dish! Easy to make and really good. I used the sundried tomatoes and thought it was excellent, since I did not have any fresh ones. Thank you for posting! PAC-Fall07