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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Roasted Spinach Portobellos Recipe

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This recipe for Roasted Spinach Portobellos is from Friends, Family, Food & Fun!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Large portobello mushrooms, gills removed
butter-flavored cooking spray

2 bacon slices, diced

2 c chopped fresh spinach leaves, lightly packed
3 Tbsp basil pesto

2 Tbsp fine dry bread crumbs
3/4 c grated italian cheese blend
2 tsp pine nuts

1/4 c Prepared marinara pasta sauce
Directions:
Directions:
Remove and chop mushroom stems. Set aside. Spray both sides of mushroom caps w cooking spray and place, stem side down, on a baking sheet. Bake in 375 oven for 10 min

Cook bacon in a frying pan until crisp. Add musroom stemsand cook for about 5 minutes until softened and liquid is evaporated.

Stir in spinach leaves and pesto and cook until spinach is softened. Remove from heat.

Stir in bread crumbs and half of cheese. Spoon into mushroom caps. Sprinkle with remaining cheese and pine nuts. Bake for 10 to 15 minutes until heated through and golden. Cut into quarters.

Swirl some marinara sauce on a serving plate. Arrange mushroom wedges over sauce. Drizzle remaining sauce over top.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Garnish with sprig of fresh basil.

 

 

 

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