Thursday, June 5, 2008

Creamy Spinach Stuffed Portabellos

This week's dinner schedule got changed around a bit due to some flooding, power outages, and having to eat out. I had to combine 2 nights dinners and use as much produce as possible before it went bad. I made sour cream and chive baked potatoes, garlic parmesan broccoli, and stuffed portabellos for tonight. The sides are basic and don't need recipes, just the porabella does.

Creamy Spinach Stuffed Portabellos

2 portabello caps
1 large sack of spinach, wilted and drained
1 tbsp. light butter
1 tbsp. flour
1/2 c. milk
1/2 c. parmesan cheese
1/4 c. bread crumbs
Garlic salt and pepper

Turn oven to broil, high.
Scoop gills and stem out of portabellas. Place gill side down into a skillet on medium high.
In another skillet, melt butter, add flour, cook until no longer raw, whisk in milk. Bring to a bubble, add most of the cheese, gently stir in spinach. Turn heat off.
Place portabellas gill side up on a baking sheet. Spoon in spinach mixture, top with bread crumbs and cheese. Broil for 2-3 minutes.


Anonymous said...

Ahhh! This looks amazingly good. My husband loves spinach, we are going to have to try this one for dinner soon!

That Girl said...

What a great use of portabella mushrooms!


Wow! I just found your blog through a friend's blog (she had linked yours), and, having looked at what you made for your mom's party, I'm pretty convinced you are Superwoman. Not to mention the fact that you must have a great kitchen layout!! I'm going to visit your blog *frequently*, and I'm so impressed with your recipes and know-how! Thank you for sharing your knowledge!!