Side Pannel
Portabellas Stuffed with Blue Cheese
Portabellas Stuffed with Blue Cheese
- Recipe Submitted by ADMIN on 09/26/2007
Category: Side Dishes, Vegetables
Ingredients List
- 4 tb Olive oil
- 1 lg Onion; sliced
- 3 Cloves garlic; minced
- 1 tb Fresh thyme; chopped
- Salt and pepper; to taste
- 1 c Port
- 1 1/2 oz Spinach leaves *; washed &
- -chop coarse
- 4 md Portabellas (stems removed);
- -wiped clean
- 2 oz Blue cheese **
Directions
* 4 cups loosely packed
** could substitue gorgonzola cheese
Heat 2 Tbs. of the oil in a large skillet until moderately hot. Add the
onion and cook until soft and lightly browned, about 15 min. Add the
garlic, thyme, salt, and pepper and cook for another 5-7 min. Add the port
and cook until the liquid is reduced by about two-thirds, about another 10
min. Add the spinach and cook until it's wilted. Set aside in a mixing
bowl; wipe the skillet clean.
Gently rub a spoon on the underside of the mushroom caps to scrape off the
gills. Heat the remaining 2 Tbs. of olive oil in the skillet until hot. Add
the mushrooms, gill side up, and cook over medium-high heat for 2 min. Flip
and cook for another 2 min. Flip the mushrooms again so the gill side is
up. Season with salt and pepper.
Top each mushroom with the onion mixture, pouring the juices over the
mushrooms. Add 1 Tbs. water to the pan and simmer, covered, until the
mushrooms are barely tender, about 5 min. Crumble the chees on top, cover,
and cook until the cheese has melted, about 2 min.
Per serving: 130 Calories; 14g Fat (92% calories from fat); 0g Protein; 2g
Carbohydrate; 0mg Cholesterol; 138mg Sodium
NOTES : These are delicious with steak. For a great main-course salad, toss
some spinach with a little olive oil and balsamic vinegar, top with the
mushrooms, and pour the hot pan juices over the leaves to wilt them.
** could substitue gorgonzola cheese
Heat 2 Tbs. of the oil in a large skillet until moderately hot. Add the
onion and cook until soft and lightly browned, about 15 min. Add the
garlic, thyme, salt, and pepper and cook for another 5-7 min. Add the port
and cook until the liquid is reduced by about two-thirds, about another 10
min. Add the spinach and cook until it's wilted. Set aside in a mixing
bowl; wipe the skillet clean.
Gently rub a spoon on the underside of the mushroom caps to scrape off the
gills. Heat the remaining 2 Tbs. of olive oil in the skillet until hot. Add
the mushrooms, gill side up, and cook over medium-high heat for 2 min. Flip
and cook for another 2 min. Flip the mushrooms again so the gill side is
up. Season with salt and pepper.
Top each mushroom with the onion mixture, pouring the juices over the
mushrooms. Add 1 Tbs. water to the pan and simmer, covered, until the
mushrooms are barely tender, about 5 min. Crumble the chees on top, cover,
and cook until the cheese has melted, about 2 min.
Per serving: 130 Calories; 14g Fat (92% calories from fat); 0g Protein; 2g
Carbohydrate; 0mg Cholesterol; 138mg Sodium
NOTES : These are delicious with steak. For a great main-course salad, toss
some spinach with a little olive oil and balsamic vinegar, top with the
mushrooms, and pour the hot pan juices over the leaves to wilt them.
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