PORTABELLAS STUFFED WITH SPINACH AND BLUE CHEESE
I had these as an appetizer at the Blue Grotto restaurant in Daytona Beach. My DH and I loved them, so I have attempted to recreate the recipe.
Provided by cookin mimi
Categories < 60 Mins
Time 45m
Yield 4 mushrooms, 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove stems from mushrooms and chop.
- Bake portabella caps for about 10 minutes in 400 degree oven.
- Remove and cool.
- Saute onions and garlic in 1T oil until onions are translucent.
- Add spinach to onions and garlic and saute until spinach is wilted.
- Spoon this mixture into portabella caps.
- Sprinkle blue cheese on top
- Bake 15 minutes at 400 degrees.
- Mix remaining olive oil and balsamic vinegar.
- Drizzle over the cooked portabellas and serve.
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Yola Ferland
[email protected]I'm not sure what I did wrong, but my portobellas turned out rubbery. The filling was good, though.
Habib Wazir
[email protected]Delicious! The portobellas were cooked perfectly and the filling was flavorful and creamy. I will definitely be making this recipe again.
Md Riad Hossain
[email protected]These stuffed portobellas were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Juliana Enitan
[email protected]I'm not a fan of spinach, so I used kale instead. It turned out great! The portobellas were still juicy and flavorful, and the filling was hearty and satisfying.
Id Noble
[email protected]I followed the recipe exactly and the portobellas turned out perfectly. The filling was delicious and the whole dish was very satisfying.
Amir abdur Rahman
[email protected]Great recipe! I made it for a potluck and it was a huge hit. Everyone loved the combination of flavors and textures.
Mercy Wangui
[email protected]These stuffed portobellas were a bit too rich for my taste. The blue cheese was overpowering and the filling was a bit heavy.
Asraf Uddin
[email protected]I'm not a huge fan of mushrooms, but I loved this recipe! The filling was creamy and flavorful, and the portobellas were cooked to perfection. Will definitely be making this again.
Geminiboi
[email protected]I've made this recipe twice now and it's become a favorite. The portobellas are always cooked perfectly and the filling is so flavorful. I love that it's a vegetarian dish that's also packed with protein.
Kevin Harvey
[email protected]Disappointed. The portobellas were tough and the filling was bland.
Smita Khadka
[email protected]These were amazing! I added a bit of garlic and onion to the filling and it took it to the next level. Thanks for the great recipe!
Patrick Cly
[email protected]Meh.
Edith Bethea
[email protected]Followed the recipe exactly and the portobellas turned out a bit dry. Not sure what I did wrong.
Rooh Khan
[email protected]Not a fan of blue cheese, so I substituted feta instead. Still turned out great! The portobellas were cooked perfectly and the filling was flavorful.
Jazib Malhi
[email protected]Easy to make and oh-so-delicious! I used fresh spinach from my garden and it made all the difference. Will definitely be making this again and again.
Shams Ferdous
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The portobellas are juicy and flavorful, and the filling is rich and creamy. Highly recommend!
kt khalad
[email protected]These stuffed portobellas were a hit at my dinner party! The combination of spinach, blue cheese, and mushrooms was divine. I'll definitely be making these again.