PORTABELLAS STUFFED WITH SPINACH AND BLUE CHEESE
I had these as an appetizer at the Blue Grotto restaurant in Daytona Beach. My DH and I loved them, so I have attempted to recreate the recipe.
Provided by cookin mimi
Categories < 60 Mins
Time 45m
Yield 4 mushrooms, 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove stems from mushrooms and chop.
- Bake portabella caps for about 10 minutes in 400 degree oven.
- Remove and cool.
- Saute onions and garlic in 1T oil until onions are translucent.
- Add spinach to onions and garlic and saute until spinach is wilted.
- Spoon this mixture into portabella caps.
- Sprinkle blue cheese on top
- Bake 15 minutes at 400 degrees.
- Mix remaining olive oil and balsamic vinegar.
- Drizzle over the cooked portabellas and serve.
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Kate Lebogang
[email protected]These stuffed portobello mushrooms are a great way to impress your guests. They're easy to make and they look really impressive on a platter.
MD NAZMUL MD
[email protected]I followed the recipe exactly and the stuffed portobellas turned out perfectly. They were cooked to perfection and the filling was delicious.
Luke Chilengwe
[email protected]These stuffed portobello mushrooms were a bit too salty for my taste. I think I would have preferred to use less salt in the filling.
Nesar Ahamd
[email protected]I'm not a big fan of mushrooms, but I loved these stuffed portobellas. The spinach and blue cheese filling was really tasty.
Dana Poindexter
[email protected]These stuffed portobello mushrooms are a great vegetarian option for a hearty meal. They're packed with flavor and the blue cheese adds a nice touch of creaminess.
Boipelo Phinithi
[email protected]I've made this recipe several times and it's always a hit. The portobello mushrooms are always cooked perfectly and the spinach and blue cheese filling is delicious.
Abdullah Qaiser
[email protected]The portobello mushrooms were a bit difficult to stuff, but the end result was worth it. These mushrooms were so flavorful and juicy.
Count Glover IV
[email protected]I made these stuffed portobello mushrooms for a dinner party and they were a hit! Everyone loved them.
Elora
[email protected]These stuffed portobello mushrooms were a great way to use up some leftover spinach and blue cheese. They were easy to make and they tasted delicious.
Noe Blanco
[email protected]I found that the spinach and blue cheese filling was a bit too rich for my taste. I think I would have preferred a lighter filling, such as a vegetable medley.
Bingolotto
[email protected]The portobello mushrooms were a bit too chewy for my taste. I think I would have preferred to cook them for a shorter amount of time.
Sparky Garza
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of blue cheese. But I'm so glad I did! The blue cheese added a really nice flavor to the filling. I will definitely be making these again.
Hamna Baig
[email protected]These portobello mushrooms were so easy to make and they tasted delicious. I will definitely be making them again.
White Star
[email protected]I followed the recipe exactly and the results were amazing. The stuffed portobellas were juicy and flavorful. My family loved them!
Dinesh Rana
[email protected]OMG! These stuffed portobellas were a hit! The spinach and blue cheese filling was rich and creamy, and the portobello mushrooms were cooked to perfection. I will definitely be making these again soon.