"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach Stuffed Portobellos Recipe

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This recipe for Spinach Stuffed Portobellos, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Doming Vernaci
Added: Sunday, July 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 Lg portebello mushroom caps, stem and gills removed
1 tsp olive oil
1 (12 oz.) frozen spinach souffle, thawed
1/2 cup grated parmesan cheese, divided
1/4 cup plus 1 tbsp Italian breadcrumbs, divided
1/4 cup chopped fresh basil leaves or 1 tblsp dried basil leaves
2 tsp paprika (optional)

Directions:
Directions:
Clean and prepare portobello mushrooms, discard gills and stem. Brush tops of portobello with oil. Turn over and repeat with remaining oil.

Place portobellos, stem side down, on grill rack coated with cooking spray; grill 5 minutes. Transfer portobellos to baking sheet with stem side up.

In medium bowl, combine spinach souffle, 1/4 cup Parmesean cheese, 1/4 cup breadcrumbs, basil and salt and pepper to taste.

Divide spinach souffle mixture evenly into each portebello. Top with remaining cheese, breadcrumbs and paprika, if desired.

Return portobellos to grill and continue cooking, covered, 5 minutes or until cheese is melted.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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