Onion-Stuffed Portobellos |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
These stuffed mushrooms make a pretty visual with burgundy-colored onions and deep green spinach. To serve as appetizers, use small baby Portobello mushrooms and serve over shredded lettuce.Marie Rizzio, Interlochen, Michigan Ingredients:
1 large onion, sliced |
3 garlic cloves, minced |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1/4 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
1/4 cup olive oil, divided |
1 cup port wine |
2-1/2 cups coarsely chopped fresh spinach |
4 medium portobello mushrooms |
1/2 cup crumbled blue cheese |
Directions:
1. In a large skillet, cook the onion, garlic, thyme and 1/8 teaspoon salt and pepper in 2 tablespoons oil over medium heat for 15-20 minutes or until onion is golden brown, stirring occasionally. Stir in wine. Bring to a boil; cook until liquid is reduced by two-thirds, about 8-10 minutes. Add spinach; cook until wilted.
2. Remove and discard stems and gills from mushrooms. In a large skillet, cook mushrooms in remaining oil over medium heat for 2 minutes on each side. Sprinkle with remaining salt and pepper.
3. Fill mushrooms with onion mixture; cover and cook for 5-7 minutes or just until mushrooms are tender. Sprinkle with cheese; cover and cook 2 minutes longer or until cheese is melted. Yield: 4 servings.
|
|