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Recipe and photography courtesy of Cuisinart’s Simple & Enticing Recipes with Fabrizio Bottero. |
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Spinach Stuffed Portobellos |
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Ingredients: |
- 6 large portobello mushrooms, about 4 inches in diameter
- 2 ounces Reggiano Parmesan, cut in 1-inch pieces
- 1 clove garlic peeled
- 1 2 ounce shallot, peeled
- 10 ounces leaf spinach, stems removed, washed and dried
- 2 tablespoons sour cream
- 1 teaspoon dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup pine nuts, lightly roasted
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Preparation: |
- Clean the portobellos with a damp cloth. Remove and reserve stems. Using the bowl of a spoon, scrape out the black gills and discard. Lightly brush the outside of the mushrooms with extra virgin olive oil. Line a large jelly roll pan with parchment.
- In a Cuisinart Food Processor fitted with the metal chopping blade, drop the Parmesan cheese through the feed tube and process 1 minute to chop finely. Add the garlic and shallot and process 30 seconds until finely chopped. Add the mushroom stems and spinach and process 20 to 30 seconds to finely chop. Add the sour cream, mustard, salt and pepper and process until blended. Add the pine nuts and pulse 10 to 15 times.
- Preheat the oven to 375°F. Divide the spinach filling evenly among the portobellos, spreading the filling smoothly. Arrange the filled portobellos on the baking sheet and bake until the mushrooms are tender and the filling is hot, about 25 minutes. Serve hot.
- Nutritional Information per serving : Calories 117(44% from fat) / carb. 10 g / pro. 9 g / fat 7 g
sat. fat 1 g / chol. 8 mg / sod. 327 mg / calc. 169 mg / fiber 3 g
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