Spinach Rockefeller Stuffed Portabellas
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.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 5
- 16ounces frozen spinach
- 1⁄3cup chopped onion
- 1
- 1tablespoon chopped parsley
- 1⁄2teaspoon cavender all purpose Greek seasoning
- 1⁄2teaspoon dried basil
- 1stalk celery
- 1⁄4cup dry white wine
- 1⁄4
- 1⁄4cup breadcrumbs, as needed
- 1⁄8
- 4
- 4
- 1 -2
- 1⁄2
Advertisement
DIRECTIONS
- In a small saucepan, heat 3 tablespoons butter, add all ingredients but breadcrumbs
- Cook uncovered on medium heat so that the liquid is reduced slightly
- Reduce heat, and cover, stirring occasionally, till onions are tender
- Add crumbs and mix
- To prepare mushrooms, add remaining butter to a cleaned non stick skillet, and saute garlic briefly
- Add mushroom caps, saute until lightly brown
- Spoon an even amount of the mixture into each cap, and top with parmesan cheese, if using
- Place in an ovenproof glass dish, and heat in a preheated 350º oven until heated through, about 15-20 minutes
- Serve hot, with a garnish of lemon slice atop each cap
Advertisement