How to make
1 pkg (2 caps)PC®Organics Portobello Mushrooms
5 cups (1.25 L)Sliced cremini mushrooms
2 tbsp (25 mL)Olive oil
3 cups (750 mL)Chopped white onions
2Cloves garlic, minced
1 cup (250 mL)Baby spinach
1/4 cup (50 mL)Panko breadcrumbs
1/2 tsp (2 mL)Salt
1/2 tsp (2 mL)Freshly ground black pepper
1 tbsp (15 mL)35% whipping cream
2Large egg whites
2/3 cup (150 mL)PC®Triple Cheddar Shredded Cheese Blend
How to make
- Step 1
Preheat oven to 400°F (200°C).
- Step 2
Pull stems from portobello mushroom caps; finely chop stems and place in a bowl. Add cremini mushrooms; set aside. Using tip of teaspoon, gently scrape off and discard black gills from under side of portobello caps. Rub 1 tbsp (15 mL) of the oil all over portobello caps and place cupped side up on a baking sheet; set aside.
- Step 3
In large nonstick frying pan, heat remaining 1 tbsp (15 mL) oil over medium-low heat. Add onions and garlic; cook for 5 to 6 minutes or until softened. Add reserved chopped portobello stems and cremini mushrooms; increase heat to medium and cook for 7 to 9 minutes, stirring occasionally, or until mushrooms have released their liquid and are starting to brown. Add spinach; cook, stirring, until wilted. Scrape into a bowl.
- Step 4
Stir panko, salt, pepper, cream, egg whites and 1/2 cup (125 mL) of the shredded cheese into spinach-cremini mixture. Divide mixture among portobello caps. Sprinkle with remaining cheese.
- Step 5
Bake in centre of oven for 30 to 40 minutes or until mushroom caps are cooked through and filling is browned, hot and bubbling. Serve immediately.