| 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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