EatSmarter exclusive recipe

Stuffed Portobello Mushroomswith Spinach and Marsala

Stuffed Portobello Mushrooms - Stuffed Portobello Mushrooms - From your magic hat: A new flavor combination
Stuffed Portobello Mushrooms - From your magic hat: A new flavor combination

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Calories:192 kcal
Difficulty:easy
Preparation:30 min
Ready in:40 min
Low-sugar
low-carb
Vegetarian
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories192 kcal(10%)
Protein10 g(20%)
Fat15 g(19%)
Carbohydrates2 g(1%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe development: EAT SMARTER

Ingredients

For servings

4Portobello Mushroom (each about 110 grams)
2Garlic clove
3 tablespoonsOlive oil
Salt
black Pepper
10 ouncesfresh Spinach
3 tablespoonsMarsala wine
4 ouncesRoquefort cheese
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Kitchen Utensils

1 Skillet, 1 Casserole dish, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Brush, 1 Salad spinner

Directions

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1 Trim the mushrooms with a soft brush or cloth. Break off stems gently. Peel the garlic and chop finely.
2 Trim spinach, rinse and spin dry.
3 Heat 2 tablespoons oil in a skillet, add the mushrooms and fry on each side for 2-3 minutes. Season with salt and pepper and remove from the skillet. Lay mushrooms with the open side up in a baking dish.
4 Add the remaining oil to the skillet. Sauté garlic briefly. Add spinach and cook while turning so that it softens slightly, but is still al dente, about 1 minute.
5 Stir in Marsala and simmer briefly. Season with salt and pepper.
6 Fill the mushrooms with the spinach mixture.
7 Crumble the cheese over the mushrooms and bake in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) on the bottom rack for 10 minutes.
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