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Yield: 4 Portions


    • 4.00 (about 1 pound) portabella mushrooms
    • 1.00 tbsp. butter
    • 0.50 cup chopped onion
    • 1.00 package (9-ounces) frozen creamed spinach, thawed
    • 0.50 cup (about 2-ounces) crumbled blue cheese
    • 1/3 cup finely chopped walnuts


Remove and chop portabella stems (makes about 1 cup).

In a large(preferably nonstick) skillet, over medium heat, melt butter. Add onion and chopped mushroom stems; cook and stir until onion is tender and mushrooms are slightly browned, about 8 minutes; transfer to a small bowl.

Place portabella caps, gill side down, in the same skillet. Cover and cook over medium heat for 10 minutes.

Meanwhile, stir creamed spinach, blue cheese and walnuts into the mushroom mixture.

Turn mushroom caps; spoon mushroom-spinach mixture into caps, dividing evenly.

Cover and cook until the mushrooms are tender and the filling is hot, 6 to 8 minutes.

Sprinkle with chopped parsley, if desired.

The Mushroom Council -

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