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SPINACH AND FONTINA-STUFFED PORTABELLAS
Serves 4
4 to 6 medium or large portabella mushrooms
1/4 cup olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup prepared chunky tomato sauce
1/2 cup sliced green onions (scallions)
1/3 cup sun-dried tomatoes packed in oil, drained and chopped
1/4 teaspoon crushed red pepper
3 ounces (about 3/4 cup) fontina cheese, shredded
Heat oven to 375 degrees F. Remove stems from mushrooms. (Reserve stems to cut up and use in soups, stir-fries, etc). Lightly brush both sides of mushrooms with oil; arrange on a baking pan. Bake for 10 minutes, turning once. Meanwhile, in a small bowl combine spinach and tomato sauce. In another bowl, combine green onions, sun-dried tomatoes, and crushed red pepper. Remove mushroom caps from the oven; place gill-side up on baking pan. Spoon spinach mixture into mushrooms, dividing evenly. Top each with an equal amount of the sun-dried tomato mixture and sprinkle with fontina cheese. Return to oven until heated through and cheese begins to melt, 5 to 8 minutes. Serve with additional tomato sauce, if desired.
Serves 4
4 to 6 medium or large portabella mushrooms
1/4 cup olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup prepared chunky tomato sauce
1/2 cup sliced green onions (scallions)
1/3 cup sun-dried tomatoes packed in oil, drained and chopped
1/4 teaspoon crushed red pepper
3 ounces (about 3/4 cup) fontina cheese, shredded
Heat oven to 375 degrees F. Remove stems from mushrooms. (Reserve stems to cut up and use in soups, stir-fries, etc). Lightly brush both sides of mushrooms with oil; arrange on a baking pan. Bake for 10 minutes, turning once. Meanwhile, in a small bowl combine spinach and tomato sauce. In another bowl, combine green onions, sun-dried tomatoes, and crushed red pepper. Remove mushroom caps from the oven; place gill-side up on baking pan. Spoon spinach mixture into mushrooms, dividing evenly. Top each with an equal amount of the sun-dried tomato mixture and sprinkle with fontina cheese. Return to oven until heated through and cheese begins to melt, 5 to 8 minutes. Serve with additional tomato sauce, if desired.
MsgID: 3115221
Shared by: Gladys/PR
In reply to: Recipe: Letter M Recipes (38)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Letter M Recipes (38)
Board: Daily Recipe Swap at Recipelink.com
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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