These stuffed mushrooms make a pretty visual with burgundy-colored onions and deep green spinach. To serve as appetizers, use small baby Portobello mushrooms and serve over shredded lettuce.—Marie Rizzio, Interlochen, Michigan
Total TimePrep: 25 min. Cook: 15 min.
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1/4 cup olive oil, divided
- 1 cup port wine
- 2-1/2 cups coarsely chopped fresh spinach
- 4 medium portobello mushrooms
- 1/2 cup crumbled blue cheese
- In a large skillet, cook the onion, garlic, thyme and 1/8 teaspoon salt and pepper in 2 tablespoons oil over medium heat for 15-20 minutes or until onion is golden brown, stirring occasionally. Stir in wine. Bring to a boil; cook until liquid is reduced by two-thirds, about 8-10 minutes. Add spinach; cook until wilted.
- Remove and discard stems and gills from mushrooms. In a large skillet, cook mushrooms in remaining oil over medium heat for 2 minutes on each side. Sprinkle with remaining salt and pepper.
- Fill mushrooms with onion mixture; cover and cook for 5-7 minutes or just until mushrooms are tender. Sprinkle with cheese; cover and cook 2 minutes longer or until cheese is melted.
Nutrition Facts1 each: 267 calories, 19g fat (5g saturated fat), 13mg cholesterol, 408mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 7g protein.
Originally published as Portabellas Stuffed with Blue Cheese in Taste of Home Christmas Annual 2010
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