Mushrooms stuffed with spinich and onions. Cut a thin slice from both the stem and root end of the onions, then cut in half crosswise and peel. Add the spinach, sprinkle with an additional pinch of salt and turn with. Take a spoonful of the spinach mixture and fill each mushroom top.
Secondly I used olive oil to sautee the onions and garlic.
I sprayed the mushrooms with butter flavored pam before cooking.
Spinach Stuffed Portobello Mushrooms Spinach Stuffed Portobello Mushrooms.
You can have Mushrooms stuffed with spinich and onions using 6 ingredients and 7 steps. Here is how you cook it.
Ingredients of Mushrooms stuffed with spinich and onions
- You need 1 medium of onion.
- You need 1 packages of of frozen spinach.
- Prepare 3/4 of of a package cream cheese.
- It's 1 tbsp of garlic plus.
- Prepare 1/3 cup of granted parmesan cheese.
- You need 18 of mushroom caps.
I sauteed chopped onion and red bell pepper in a little olive oil until softened and translucent, then tossed the raw spinach. Add spinach and stir a minute or two, until spinach is just wilted. Remove from heat and add balsamic vinegar, salt and pepper to taste. Add spinach and wine cook until wine is evaporated.
Mushrooms stuffed with spinich and onions instructions
- Cook spinach according to the package and squeeze dry..
- Chop onions and carmalize them in a pan..
- Soften cream cheese..
- Wash the mushroom caps and remove the stems..
- Once everything is ready mix all together adding the garlic plus and the parmesan cheese..
- Once it is all mixed put inside the mushroom cups..
- Put on a cookie sheet and cook in the oven at 350 for ten minutes..
Season with thyme, rosemary, salt, and pepper and allow to cool. Place chicken between plastic wrap and pound thin. Season both sides of breast with salt and pepper. Saute onion & garlic until softened and then add to bowl. Mix to combine all ingredients and season with salt & pepper.