Spinach Portobellos
Servings: 6
Ingredients
- 30 Baby portobello mushrooms
- ¼ cup Vegetable broth
- ½ large Onion, diced
- 4 cloves Garlic, minced
- 1 stalk Celery, diced
- 1 tsp Thyme, dried
- 1 tsp Worcestershire sauce
- 4 tbsp. Red wine
- ½ tsp Sea salt
- ¼ tsp Black pepper
- 1 cup Bread crumbs
- 12 cups Fresh spinach, steamed until wilted, then drained
Instructions
- Clean the mushrooms and remove the stems.
- Heat 2 tablespoons vegetable broth in a medium skillet over medium-high heat. Add onion, garlic, and celery and cook until onions are soft. Remove from heat.
- Stir in remaining 2 tablespoons vegetable broth, thyme, Worcestershire sauce, salt, black pepper, red wine, and bread crumbs. Mixture should stick together. If not, add additional vegetable broth.
- Stuff mushrooms with filling. Place stuffed mushrooms in nonstick baking dish. Bake, covered at 350° for 25–30 minutes.
- Meanwhile place steamed spinach on a serving platter and top with cooked mushrooms.
- Serve immediately.