| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Sami | Vegetables, Side dishes | 4 | Servings |
INGREDIENTS
| 4 | tb | Olive oil |
| 1 | lg | Onion; sliced |
| 3 | Cloves garlic; minced | |
| 1 | tb | Fresh thyme; chopped |
| Salt and pepper; to taste | ||
| 1 | c | Port |
| 1 1/2 | oz | Spinach leaves *; washed & chop coarse |
| 4 | md | Portabellas (stems removed); wiped clean |
| 2 | oz | Blue cheese ** |
INSTRUCTIONS
* 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@cybermill.com> on Nov 13, 1997
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