Portabellas Stuffed With Spinach and Blue Cheese

"I had these as an appetizer at the Blue Grotto restaurant in Daytona Beach. My DH and I loved them, so I have attempted to recreate the recipe.   Baby Bellas work well too, shorten cooking time to 20 minutes if using baby Bellas."
 
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photo by cookin mimi photo by cookin mimi
photo by cookin mimi
photo by Vera C. photo by Vera C.
photo by Vera C. photo by Vera C.
photo by Debbwl photo by Debbwl
photo by Debbwl photo by Debbwl
Ready In:
45mins
Ingredients:
7
Yields:
4 mushrooms
Serves:
8
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ingredients

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directions

  • Remove stems from mushrooms and chop.
  • Bake portabella caps for about 10 minutes in 400 degree oven.
  • Remove and cool.
  • Saute onions and garlic with the chopped mushroom caps in 1T oil until onions are translucent.
  • Add spinach to onion and garlic mixture.
  • and saute until spinach is wilted.
  • Spoon this mixture into portabella caps.
  • Sprinkle blue cheese on top.
  • Bake 15 minutes at 400 degrees.
  • Mix remaining olive oil and balsamic vinegar.
  • Drizzle over the cooked portabellas and serve.

Questions & Replies

  1. Step 1 involves chopping the mushroom stems. Are they to be added to the stuffing?
     
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Reviews

  1. An amazing combination of flavors that were just meant to be! I wouldn't change a single thing about this recipe because it is perfect.
     
  2. As a fan of blue cheese, portabellas and balsamic vinegar DH and I thought these made a very pleasant main dish for a vegetarian meal. I made as written and we found the vinegar oil dressing did a wonderful job of both highlighting as well as bring together all wonderful flavors. We found a large portabella worked nicely as a main dish and think that if using as an appetizer should use a small to medium portabella. This is a ten star recipe that I will be enjoying again, thanks for the post.
     
  3. These are amazing. I made them last week and am making them again today. 6 for my boyfriend and I. This time though I'm adding some chopped jalapeno's. I highly recommend this dish.
     
  4. Love, love, love this recipe just the way it is, no tweaks necessary. My husband and I had these and roasted cauliflower last night, awesome supper!!!
     
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RECIPE SUBMITTED BY

I live on the East Coast of Florida about 3 blocks from the ocean. I love to travel,?but I love coming home again, too.? ?I am always on a diet, but love to cook. I always look for recipes that are low in fat, low in calories, and low in effort!! I have a large family, and lots of friends, and I love to entertain, so I often look for easy recipes to feed a crowd.
 
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