Portobello E Spinaci Recipe
Portobellos/Spinach/Sun Dried TomatoesFontina/Fresh Oregano/White Truffle Oil
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
- 2
Sauté the Spinach and Tomatoes
In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the fresh spinach and sun-dried tomatoes. Sauté until the spinach has wilted, about 3-4 minutes. Season with salt and pepper to taste.
- 3
Stuff the Mushrooms
Place the Portobello mushrooms on a baking sheet, gill side up. Divide the sautéed spinach and sun-dried tomato mixture evenly among the mushrooms. Top with Fontina cheese and sprinkle with fresh oregano.
- 4
Bake
Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
- 5
Drizzle with Truffle Oil
Remove from the oven and drizzle with white truffle oil before serving.
