Stuffed Portabella Mushrooms
2014-03-02- Cuisine: American, Eclectic
- Course: Appetizer, Side Dish, Small Plates, Vegetable
- Skill Level: Easy
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- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Ready In: 30m
Average Member Rating
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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.
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