Ingredients
-
4
-
1
-
1
-
1/4
-
1
-
2
-
1/2
-
1/4
-
1/2
-
1/3 - 1/2
-
-
-
-
-
Directions
Spinach & Pecan Stuffed Portabella Mushrooms, This dish is great as a vegetarian main course You could alternately use the same stuffing to fill about 20 smaller mushrooms (crimini, button) to use as an appetizer The pecans add a subtle crunchy textural element
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Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Place Portabella Mushrooms, Gills Up, in a Greased Baking Dish. Set Aside. |
|
3
Done
|
Heat Oil in a Large Frying Pan Over Medium Heat. |
|
4
Done
|
Add Onions and Thyme to Pan and Cook Until Onions Are Translucent. |
|
5
Done
|
Add Garlic to Pan and Cook Until Softened, Approximately 2 Minutes. Be Careful not to Burn Your Garlic. |
|
6
Done
|
Add Spinach and Breadcrumbs to Pan. |
|
7
Done
|
There Will Probably Be Little to No Liquid in the Pan at This Point So You Will Need to Add Some Water to Moisten the Breadcrumbs. Add a Little at a Time Until the Mixture Is Able to Hold Itself Together Nicely. If You Add Too Much Water, Just Keep the Pan Over the Heat Until the Water Has Evaporated Sufficiently. |
|
8
Done
|
Add the Pecans. |
|
9
Done
|
Remove Pan from Heat and Add Parmesan Cheese. |
|
10
Done
|
Salt and Pepper to Taste. |
|
11
Done
|
Divide Mixture and Mound Over the Portobello Mushrooms. |
|
12
Done
|
Add a Very Light Sprinkle of Parmesan Over the Tops, Merely For Decoration, If You Like. |
|
13
Done
|
Bake For 30 Minutes Until Mushrooms Are Cooked Through. |
