Stuffed Portabella Mushrooms2014-03-02
- Servings : 4
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
- 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
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.
Season with peppers, nutmeg, turmeric and lemon juice. Remove from heat and blend in cream cheese thoroughly.
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.
Cook at 375 degrees for 15 minutes. Serve hot.