Ingredients
- 4 small Portobello mushrooms stem removed
- 1 tsp Butter
- 6 cups Baby spinach
- 2 tsp All-purpose flour
- 1 cup Milk
- 1/4 tsp Garlic powder
- 1/2 tsp Ground fennel seed
Instructions
- Preheat oven to 375°F.
- Melt the butter in a saucepan over medium heat. Add in the spinach, garlic powder, ground fennel, salt, and pepper. Sauté until the spinach is wilted.
- Stir in the flour and cook for 1-2 minutes. Whisk in the milk and stir until the mixture is nice and thick. Taste and adjust any of the seasonings as needed.
- Spoon the filling into the mushrooms. Arrange the stuffed mushrooms on a foil-lined baking sheet.
- Bake until the mushroom caps are tender (approximately 20 minutes). Remove from the oven and serve immediately.
Nutrition
Calories: 77kcal | Carbohydrates: 8g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 67mg | Potassium: 562mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2943IU | Vitamin C: 8mg | Calcium: 105mg | Iron: 1mg
Stuffed Portabello
Ingredients
- 4 small Portobello mushrooms stem removed
- 1 tsp Butter
- 6 cups Baby spinach
- 2 tsp All-purpose flour
- 1 cup Milk
- 1/4 tsp Garlic powder
- 1/2 tsp Ground fennel seed
Instructions
- Preheat oven to 375°F.
- Melt the butter in a saucepan over medium heat. Add in the spinach, garlic powder, ground fennel, salt, and pepper. Sauté until the spinach is wilted.
- Stir in the flour and cook for 1-2 minutes. Whisk in the milk and stir until the mixture is nice and thick. Taste and adjust any of the seasonings as needed.
- Spoon the filling into the mushrooms. Arrange the stuffed mushrooms on a foil-lined baking sheet.
- Bake until the mushroom caps are tender (approximately 20 minutes). Remove from the oven and serve immediately.
Nutrition
Calories: 77kcalCarbohydrates: 8gProtein: 5gFat: 3gSaturated Fat: 2gTrans Fat: 1gCholesterol: 9mgSodium: 67mgPotassium: 562mgFiber: 2gSugar: 5gVitamin A: 2943IUVitamin C: 8mgCalcium: 105mgIron: 1mg
Tried this recipe?Let us know how it was!