Spinach Rockefeller Stuffed Portabellas

Total Time
45mins
Prep 15 mins
Cook 30 mins

I love spinach in any form. I needed a vegetarian starter for a recent dinner, and found this to be just the ticket. The addition of basil makes it a little different than the standard Spinach Rockefeller.

Ingredients Nutrition

Directions

  1. In a small saucepan, heat 3 tablespoons butter, add all ingredients but breadcrumbs
  2. Cook uncovered on medium heat so that the liquid is reduced slightly
  3. Reduce heat, and cover, stirring occasionally, till onions are tender
  4. Add crumbs and mix
  5. To prepare mushrooms, add remaining butter to a cleaned non stick skillet, and saute garlic briefly
  6. Add mushroom caps, saute until lightly brown
  7. Spoon an even amount of the mixture into each cap, and top with parmesan cheese, if using
  8. Place in an ovenproof glass dish, and heat in a preheated 350º oven until heated through, about 15-20 minutes
  9. Serve hot, with a garnish of lemon slice atop each cap
Most Helpful

4 5

I cut back a little on the butter. Sauted the onion and garlic together before adding the remaining ingredients. The recipe didn't say what to do with the celery, so I chopped it and added with the spinach. The lemon flavor was a little strong and if I were to make this again, I think I would reduce the lemon juice by half. I also think it would be good with additional grated cheese.