Portabellas Stuffed With Blue Cheese

But we would do well to think of ourselves in the same way we used to think about the lost people of the mission field. We have become the new heathen. We Americans are the ones now in thrall to primitive superstitions, such as believing in the power of positive thinking and having faith in ourselves. We are the ones held back by a materialistic worldview that has little conception of the supernatural. We are the ones with brutal customs, such as aborting our infants, neglecting our children, and abandoning and sometimes euthanizing our elders. We have simple, pounding music, and we are uneducated about the realities outside of our tribe. With our limited mind-set, we have trouble grasping the truths of Scripture.

Gene Edward Veith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Sami	Side dishes, Vegetables	4	Servings

INGREDIENTS

4	T	Olive oil
1		Onion, sliced
3		Cloves garlic, minced
1	T	Fresh thyme, chopped
		Salt and pepper, to taste
1	c	Port
1 1/2	oz	Spinach leaves *, washed &
		chop coarse
4		Portabellas, stems removed
		wiped clean
2	oz	Blue cheese **
4		Cups loosely packed

INSTRUCTIONS

* 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

A Message from our Provider:

“God wants to be your best friend”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 227 Calories From Fat: 162 Total Fat: 18.3g Cholesterol: 10.6mg Sodium: 416.3mg Potassium: 347.2mg Carbohydrates: 11.6g Fiber: 3.9g Sugar: 2.9g Protein: 6.7g