Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 Portobellos Florentine " Portobello mushroom caps are stuffed with a creamy spinach and cornbread stuffing then topped with cheese and cherry tomatoes before baking. Makes a great side dish or vegetarian main dish. " Prep Time:30 Minutes Cook Time:20 Minutes Ready In:50 Minutes Servings:4 4 large fresh portobello mushrooms 2 tablespoons prepared Italian-style vinaigrette, divided 1 1/4 teaspoons Morton® Coarse Kosher Salt, divided 1 cup cornbread stuffing mix 2/3 cup hot water 1/3 cup finely chopped onion 1/2 teaspoon garlic powder 1 (12 ounce) package frozen spinach souffle, thawed according to package directions 1/4 cup shredded Swiss cheese Cherry tomatoes, halved Remove gills from mushrooms with tip of small spoon; remove stems. With a pastry brush, gently coat mushroom cavities and tops with 1 tablespoon vinaigrette; sprinkle with 1 teaspoon Morton® Kosher Salt. Arrange mushrooms, stem sides up, on lightly greased baking pan. Cover and refrigerate 15 minutes. Combine cornbread stuffing with water; stir to moisten. In skillet, saute onion in 1 tablespoon vinaigrette over moderately high heat until onion is softened. Season with remaining 1/4 teaspoon Morton® Kosher Salt and garlic powder. Remove skillet from heat; stir in stuffing mixture and spinach souffle until thoroughly combined. Fill mushrooms evenly with spinach/cornbread stuffing mixture. Top with cheese and cherry tomatoes. Bake at 350 degrees F for 15 to 20 minutes or until spinach is puffed and cooked through and cheese is bubbly. ARE YOU READY FOR THE HOLIDAYS recipes_galore2006-holiday recipes_galore2006-Healthycooking Check them out Quote Link to comment Share on other sites More sharing options...
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