Ingredients for Portabellas Florentine
- Fresh Portabella Mushrooms
- Italian Vinaigrette Dressing
- Kosher Salt
- Cornbread Stuffing Mix
- Hot Water
- 1 medium onion, chopped
- A pinch of garlic powder
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- Swiss Cheese
- 20-24 cherry tomatoes, halved
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How to Make Portabellas Florentine
- Preheat oven to 350°F (175°C).
- Remove the gills from 4 large portabella mushrooms using a spoon.
- Gently brush the mushroom cavities and tops with 1 tablespoon of your favorite vinaigrette.
- Sprinkle 1 teaspoon of salt evenly over the mushrooms.
- Arrange the mushrooms, stem-side up, on a lightly greased baking pan. Refrigerate for 15 minutes.
- In a medium bowl, combine 1 cup of cornbread stuffing mix with ½ cup of water. Stir until moistened.
- In a skillet, sauté 1 medium onion, chopped, in 1 tablespoon of vinaigrette over moderately high heat until softened (about 5 minutes).
- Season the sautéed onion with ¼ teaspoon salt and a pinch of garlic powder.
- Remove the skillet from the heat and stir in the cornbread stuffing mixture and 1 (10 ounce) package of frozen spinach, thawed and squeezed dry.
- Fill each mushroom cap evenly with the spinach and cornbread stuffing mixture.
- Top each stuffed mushroom with 1 tablespoon of shredded mozzarella cheese and 5-6 cherry tomatoes, halved.
- Bake for 15-20 minutes, or until the spinach is puffed and cooked through, and the cheese is bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
17g
Fat
33g
Carbs
3g
