Stuffed Portabella Mushrooms
2014-03-02- Cuisine: American, Eclectic
- Course: Appetizer, Side Dish, Small Plates, Vegetable
- Skill Level: Easy
-
Add to favorites
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Ready In: 30m
Average Member Rating
(5 / 5)
2 People rated this recipe
Related Recipes:
-
Hot Chicken and Waffles with Maple Mustard Sauce
-
Chocolate Peanut Butter Cheesecake II
-
Cowboy Caviar with Cilantro-Lime Dressing
-
Pumpkin Dog Treats
-
Green Chili with Pork
Fantastically Flavorful Portabella Mushrooms
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 poblano pepper, chopped
- 1/4 cup onion, chopped
- 1 large garlic clove, minced
- 6-ounces baby spinach
- 4 portabella mushrooms, cleaned and stems chopped
- 1/4 teaspoon white pepper
- ground pepper to taste
- 1/4 teaspoon nutmeg, fresh if possible
- 1/4 teaspoon turmeric
- 1/2 lemon, juiced
- 4-ounces cream cheese
Method
Step 1
Preheat oven to 375 degrees. 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. Enjoy hot.
Recent Recipes
-
Hot Chicken and Waffles with...
Sweet and savory, this Hot Chicken and Waffle recipe is...
-
Chocolate Peanut Butter Cheesecake II
This is the perfect dessert for chocolate and peanut butter...
