Diva Tasting:

Spinach Stuffed Portobello Mushrooms#
  • 6 Large Portobello Mushroom Caps, Stems And Gills Removed
  • 3 Tablespoon Italian Salad Dressing
  • 2 Eggs
  • 2 Cloves Garlic, Minced
  • ¼ Cup Heavy Cream
  • Sea Salt And Ground Black Pepper To Taste
  • 2 (10 Ounce) Bags Fresh Spinach, Chopped
  • 1 (8 Ounce) Cream Cheese Softened
  • 1/2 Cup Grated Parmesan Cheese
  • 1/4 Cup Shredded Mozzarella Cheese, Divided
  • 3 Tablespoons Seasoned Bread Crumbs, Divided
  1. Preheat oven to 350 degrees F.
  2. Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
  3. Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms. Dabbing with paper towels helps.
  4. Beat egg, garlic, salt, and black pepper together in a large bowl.
  5. Stir spinach, cream cheese, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed. If mixture is too dense add cream by the tablespoon until creamy consistency.
  6. Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
  7. Continue baking until topping is golden brown and cheese is melted, about 10 minutes more. These may be used as a vegetarian entree or regular side dish.
NOTE: For meat lovers you may stir in ½ pound of crispy chopped bacon or ham to the spinach mixture. Serve with Dinner Rolls and Green-bean Casserole or Roasted Brussels Sprouts.
  • 2 (10.75 Ounce) Cans Condensed Cream Of Mushroom Soup Or
  • 1 Cup Cream
  • 2 Teaspoons Worcestershire
  • 1/2 Teaspoon Ground Black Pepper
  • 8 Cups Cooked, Cut Green Beans
  • 3 Cups French’s(R) French Fried Onions
  1. Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.
  2. Bake at 350 degrees F. for 25 min. or until hot. Stir.
  3. Top with remaining onions. Bake for 5 min. more.

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