Spinach & Pecan Stuffed Portabella Mushrooms

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 portabella mushrooms
• 1 tablespoon olive oil or 1 tablespoon butter
• 1 medium onion, finely chopped
• 1/4 teaspoon thyme
• 1 garlic clove, finely chopped
• 2 cups frozen leaf spinach, still frozen or 1 1/2 cups defrosted frozen chopped spinach, drained
• 1/2 cup breadcrumbs
• 1/4 cup water
• 1/2 cup parmesan cheese
• 1/3-1/2 cup pecans, chopped (can substitute walnuts)
• salt
• pepper

Recipe

• 1 preheat oven to 375.
• 2 place portabella mushrooms, gills up, in a greased baking dish. set aside.
• 3 heat oil in a large frying pan over medium heat.
• 4 add onions and thyme to pan and cook until onions are translucent.
• 5 add garlic to pan and cook until softened, approximately 2 minutes. be careful not to burn your garlic.
• 6 add spinach and breadcrumbs to pan.
• 7 there will probably be little to no liquid in the pan at this point so you will need to add some water to moisten the breadcrumbs. add a little at a time until the mixture is able to hold itself together nicely. if you add too much water, just keep the pan over the heat until the water has evaporated sufficiently.
• 8 add the pecans.
• 9 remove pan from heat and add parmesan cheese.
• 10 salt and pepper to taste.
• 11 divide mixture and mound over the portobello mushrooms.
• 12 add a very light sprinkle of parmesan over the tops, merely for decoration, if you like.
• 13 bake for 30 minutes until mushrooms are cooked through.