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Stuffed Portobello

Large portobello mushroom stuffed with spinach and cheese

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intermediate

Prep Time: 1 hours

Cook Time: 30 minutes

Ingredients

Total Servings: 2

  • 2 Portobello Mushrooms
  • 1/2 pound Frozen Spinach
  • 1 cup Heavy Cream
  • 3 ounce Cream Cheese
  • 2 tablespoon Salted Butter
  • 1 tablespoon Blackening Seasoning

Steps

  1. Remove the stalk of the mushrooms, scrape out the gills, and wash thoroughly under cool water
  2. Thaw frozen spinach and squeeze it in a paper towel to remove water content
  3. Heat a pan over medium-high heat, add butter to pan and sear both sides of mushrooms. About 1 minute each side
  4. Set mushrooms aside on a paper towel to soak up excess oils
  5. In a small sauce pot over medium heat, heat heavy cream until it begins to simmer
  6. Break up cream cheese into small pieces and stir them into the heavy cream until combined
  7. Add spinach and cook until hot throughout. Final product should be thick and not runny
  8. Preheat over to 400°
  9. Place even scoops of spinach mixture into each mushroom. Season the tops with blackening seasoniing
  10. Place in oven for 10-15 minutes