Spinach Rockefeller Stuffed Portabellas

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

Ingredients

• Servings: 4
• 5 tablespoons butter, divided
• 16 ounces frozen spinach
• 1/3 cup chopped onion
• 1 whole bay leaf, crumbled
• 1 tablespoon chopped parsley
• 1/2 teaspoon cavender all purpose greek seasoning
• 1/2 teaspoon dried basil
• 1 stalk celery
• 1/4 cup dry wine
• 1/4 cup fresh lemon juice
• 1/4 cup breadcrumbs, as needed
• 1/8 teaspoon anise seed, crushed
• 4 tablespoons parmesan cheese (optional)
• 4 portabella mushroom caps, cleaned
• 1 -2 clove garlic, minced fine
• 1/2 lemon, sliced thinly (to garnish)

Recipe

• 1 in a small saucepan, heat 3 tablespoons butter, add all ingredients but breadcrumbs
• 2 cook uncovered on medium heat so that the liquid is reduced slightly
• 3 reduce heat, and cover, stirring occasionally, till onions are tender
• 4 add crumbs and mix
• 5 to prepare mushrooms, add remaining butter to a cleaned non stick skillet, and saute garlic briefly
• 6 add mushroom caps, saute until lightly brown
• 7 spoon an even amount of the mixture into each cap, and top with parmesan cheese, if using
• 8 place in an ovenproof glass dish, and heat in a preheated 350º oven until heated through, about 15-20 minutes
• 9 serve hot, with a garnish of lemon slice atop each cap