Portobello Mushrooms Stuffed with Creamed Spinach Recipe

Name: Portobello Mushrooms Stuffed with Creamed Spinach
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 Portobello mushrooms, cores removed; 5 tbsp olive oil + 2 tbsp for brushing mushrooms; 2 tbsp flour; 1 small yellow onion, chopped; 2 garlic cloves, chopped; 1 cup Lactantia® Lactose Free 2% Milk; ½ tsp salt; ¼ tsp pepper; Pinch of cayenne; 6 cups baby spinach; 1 tbsp white wine; 6 tbsp panko bread crumbs

Ingredients

4 Portobello mushrooms, cores removed
5 tbsp olive oil + 2 tbsp for brushing mushrooms
2 tbsp flour
1 small yellow onion, chopped
2 garlic cloves, chopped
1 cup Lactantia® Lactose Free 2% Milk
½ tsp salt
¼ tsp pepper
Pinch of cayenne
6 cups baby spinach
1 tbsp white wine
6 tbsp panko bread crumbs

	PREP TIME 20m	COOK TIME 15m	TOTAL TIME 35m
YIELD 4 servings

Instructions

Preheat the oven to 375°F.
Place mushrooms on a parchment-lined baking dish, brush with 2 tbsp of olive oil, and set aside.
In a heavy pot over medium heat, heat 2 tbsp of olive oil, add the onions, garlic, and cook for one minute.
Add the flour and stir until combined.
Cook the mixture for a minute or two.
Slowly add the Lactantia® Lactose Free Milk, whisking continuously.
Season with salt, pepper, and cayenne.
Continue cooking for another 3 minutes.
Set aside sauce.
In a large pan over medium heat, add 1 tbsp of olive oil.
Add the spinach and stir.
Deglaze the pan with the white wine and wilt the spinach.
Mix the sauce and spinach to make filling, set aside.
In a small bowl mix the panko breadcrumbs with the remaining 2 tbsp of olive oil and set aside.
Fill each mushroom with the filling, sprinkle with panko mixture and bake in the oven for 15 minutes.
Serve warm.