Free Recipe Portabellas Stuffed with Blue Cheese
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Portabellas Stuffed with Blue Cheese Recipe
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 **
Portabellas Stuffed with Blue Cheese Preparation
* 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. Recipe by: Gordon Hamersley Posted to MC-Recipe Digest V1 #907 by Lisa Minor <lisa@cybermill.com> on Nov 13, 1997
Cooking Temperature:
Recipe Serves: 4
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