Portabellas Stuffed With Spinach and Blue Cheese |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I had these as an appetizer at the Blue Grotto restaurant in Daytona Beach. My DH and I loved them, so I have attempted to recreate the recipe. Ingredients:
4 large portabella mushrooms |
1/2 lb fresh spinach |
1/2 cup onion, chopped |
1/2 cup blue cheese, crumbled |
2 garlic cloves, chopped |
1/4 cup olive oil |
1/4 cup balsamic vinegar |
Directions:
1. Remove stems from mushrooms and chop.
2. Bake portabella caps for about 10 minutes in 400 degree oven.
3. Remove and cool.
4. Saute onions and garlic in 1T oil until onions are translucent.
5. Add spinach to onions and garlic and saute until spinach is wilted.
6. Spoon this mixture into portabella caps.
7. Sprinkle blue cheese on top
8. Bake 15 minutes at 400 degrees.
9. Mix remaining olive oil and balsamic vinegar.
10. Drizzle over the cooked portabellas and serve.
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