Stuffed Portabella Mushrooms

2014-03-02
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Ingredients

  • 2 T. EVOO
  • 1 poblano pepper, chopped
  • 1/4 cup onion, chopped
  • 1 large garlic clove, minced
  • 6 oz. baby spinach
  • 4 portabella mushrooms, stems chopped
  • 1/4 tsp. white pepper
  • ground pepper to taste
  • 1/4 tsp. nutmeg, fresh if possible
  • 1/4 tsp. turmeric
  • 1/2 lemon, juiced
  • 4 oz. cream cheese

Method

Step 1

Saute poblano, onion and garlic in EVOO until limp. Add spinach and mushroom stems, reduce heat and cover. Stir occasionally and cook until spinach is limp.

Step 2

Season with peppers, nutmeg, turmeric and lemon juice. Remove from heat and blend in cream cheese thoroughly.

Step 3

Spray mushroom caps with cooking oil spray and place in ovenproof dish. Divide spinach mixture evenly amongst the caps, mounding up in center and spreading it out.

Step 4

Cook at 375 degrees for 15 minutes. Serve hot.

 

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