PORTABELLAS STUFFED WITH SPINACH AND BLUE CHEESE

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Portabellas Stuffed With Spinach and Blue Cheese image

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

4 large portabella mushrooms
1/2 lb fresh spinach
1/2 cup onion, chopped
1/2 cup blue cheese, crumbled
2 garlic cloves, chopped
1/4 cup olive oil
1/4 cup balsamic vinegar

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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