Ingredients
-
5
-
16
-
1/3
-
1
-
1
-
1/2
-
1/2
-
1
-
1/4
-
1/4
-
1/4
-
1/8
-
4
-
4
-
1 - 2
Directions
Spinach Rockefeller Stuffed Portabellas, I love spinach in any form I needed a vegetarian starter for a recent dinner, and found this to be just the ticket The addition of basil makes it a little different than the standard Spinach Rockefeller , I cut back a little on the butter Sauted the onion and garlic together before adding the remaining ingredients The recipe didn’t say what to do with the celery, so I chopped it and added with the spinach The lemon flavor was a little strong and if I were to make this again, I think I would reduce the lemon juice by half I also think it would be good with additional grated cheese , I love spinach in any form I needed a vegetarian starter for a recent dinner, and found this to be just the ticket The addition of basil makes it a little different than the standard Spinach Rockefeller
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Small Saucepan, Heat 3 Tablespoons Butter, Add All Ingredients but Breadcrumbs |
|
2
Done
|
Cook Uncovered on Medium Heat So That the Liquid Is Reduced Slightly |
|
3
Done
|
Reduce Heat, and Cover, Stirring Occasionally, Till Onions Are Tender |
|
4
Done
|
Add Crumbs and Mix |
|
5
Done
|
to Prepare Mushrooms, Add Remaining Butter to a Cleaned Non Stick Skillet, and Saute Garlic Briefly |
|
6
Done
|
Add Mushroom Caps, Saute Until Lightly Brown |
|
7
Done
|
Spoon an Even Amount of the Mixture Into Each Cap, and Top With Parmesan Cheese, If Using |
|
8
Done
|
Place in an Ovenproof Glass Dish, and Heat in a Preheated 350 Oven Until Heated Through, About 15-20 Minutes |
|
9
Done
|
Serve Hot, With a Garnish of Lemon Slice Atop Each Cap |
