FoodReference.com (Since 1999)

 

Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

STUFFED MUSHROOMS SUPREME

Cherries, spinach and pine nuts make a taste tempting stuffing for Portobello mushrooms.
Makes 6 servings.
 

Ingredients

    • 6 portobello mushroom caps, each about 3 to 4 inches in diameter, (about 12 ounces total)
    • 2 tablespoons plain dry bread crumbs
    • 1/4 cup bottled light Italian salad dressing
    • 2 cloves fresh garlic, minced
    • 2 (10-ounce) bags fresh baby spinach
    • 3/4 cup dried tart cherries
    • 1/4 cup pine nuts, toasted
    • 6 tablespoons freshly shredded Romano cheese
     

Directions

Use a spoon or sharp knife to scrape out the gills from the mushroom caps; discard gills. Place mushroom caps with rounded side down on baking sheet. Sprinkle inside of each with 1 teaspoon dry bread crumbs; set aside.

Heat dressing in large skillet or Dutch oven over medium heat. Add garlic; cook and stir 2 minutes. Add spinach and cherries; reduce heat to medium-low. Simmer, stirring frequently, about 4 minutes or until spinach is wilted. Stir in pine nuts.

Divide spinach mixture evenly between mushroom caps. Sprinkle each with 1 tablespoon cheese. Bake in a preheated 375-degree oven 12 to 15 minutes or until mushrooms are tender and filling is hot.
 

    Nutrition Facts per Serving:
    171 calories, 6 g total fat (1.5 g saturated fat), percent calories from fat 32%, 5 mg cholesterol, 384 mg sodium, 4 g fiber, 7 g protein, 22 g carbohydrates.

     

Cherry Marketing Institute www.cherrymkt.org
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages