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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe years ago but updated to include sun-dried tomatoes and cilantro. These could be served as an appetizer, but are so filling that you may make them the entree and serve a salad. Perfect for outdoor fun! Ingredients:
4 large portabella mushrooms |
1 tablespoon olive oil |
1 medium onion, chopped |
4 ounces sun-dried tomatoes, chopped |
8 ounces baby spinach leaves, washed |
10 3/4 ounces cream of celery soup |
3 tablespoons parmesan cheese |
2 tablespoons dried breadcrumbs |
4 sprigs fresh cilantro, to garnish |
Directions:
1. Remove stems from mushrooms. Set the caps upside down in a 13 x 9 pan.
2. Heat oil in a skillet.
3. Add onion and cook until tender, about 4 minutes.
4. Add tomatoes and spinach.
5. Cook until spinach is just wilted.
6. Stir in the soup and heat through.
7. Spoon the filling into each mushroom cap.
8. Bake at 425 degrees for 15 minutes.
9. Mix the cheese and breadcrumbs in a small bowl.
10. Sprinkle over the mushrooms.
11. Heat the broiler.
12. Broil the mushrooms for 5 minutes or until the topping is golden.
13. garnish with a spring of fresh cilantro.
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