Portabellas stuffed with blue cheese

4 Servings

Ingredients

Quantity Ingredient
4 tablespoons Olive oil
1 large Onion; sliced
3 Cloves garlic; minced
1 tablespoon Fresh thyme; chopped
Salt and pepper; to taste
1 cup Port
1½ ounce Spinach leaves *; washed & chop coarse
4 mediums Portabellas (stems removed); wiped clean
2 ounces Blue cheese **

Directions

* 4 cups loosely packed

** could substitue gorgonzola cheese Heat 2 Tbs. of the oil in a large skillet until moderately hot. Add the onion and cook until soft and lightly browned, about 15 min. Add the garlic, thyme, salt, and pepper and cook for another 5-7 min. Add the port and cook until the liquid is reduced by about two-thirds, about another 10 min. Add the spinach and cook until it's wilted. Set aside in a mixing bowl; wipe the skillet clean.

Gently rub a spoon on the underside of the mushroom caps to scrape off the gills. Heat the remaining 2 Tbs. of olive oil in the skillet until hot. Add the mushrooms, gill side up, and cook over medium-high heat for 2 min. Flip and cook for another 2 min. Flip the mushrooms again so the gill side is up. Season with salt and pepper.

Top each mushroom with the onion mixture, pouring the juices over the mushrooms. Add 1 Tbs. water to the pan and simmer, covered, until the mushrooms are barely tender, about 5 min. Crumble the chees on top, cover, and cook until the cheese has melted, about 2 min.

Per serving: 130 Calories; 14g Fat (92% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 138mg Sodium NOTES : These are delicious with steak. For a great main-course salad, toss some spinach with a little olive oil and balsamic vinegar, top with the mushrooms, and pour the hot pan juices over the leaves to wilt them.

Recipe by: Gordon Hamersley

Posted to MC-Recipe Digest V1 #907 by Lisa Minor <lisa@...> on Nov 13, 1997

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