4 tbsp Olive oil
1 large Onion, sliced
3 Cloves garlic, minced
1 tbsp Fresh thyme, chopped
Salt and pepper, to taste
1 cup Port
1 1/2 oz Spinach leaves *, washed & chop coarse
4 medium Portabellas (stems removed), wiped clean
2 oz Blue cheese **
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* 4 cups loosely packed
** could substitue gorgonzola cheese
Heat 2 Tbs. of the oil in a large skillet until moderately hot. Add the onion and cook until soft and lightly browned, about 15 min. Add the garlic, thyme, salt, and pepper and cook for another 5-7 min. Add the port and cook until the liquid is reduced by about two-thirds, about another 10 min. Add the spinach and cook until it's wilted. Set aside in a mixing bowl; wipe the skillet clean.
Gently rub a spoon on the underside of the mushroom caps to scrape off the gills. Heat the remaining 2 Tbs. of olive oil in the skillet until hot. Add the mushrooms, gill side up, and cook over medium-high heat for 2 min. Flip and cook for another 2 min. Flip the mushrooms again so the gill side is up. Season with salt and pepper.
Top each mushroom with the onion mixture, pouring the juices over the mushrooms. Add 1 Tbs. water to the pan and simmer, covered, until the mushrooms are barely tender, about 5 min. Crumble the chees on top, cover, and cook until the cheese has melted, about 2 min.
Per serving: 130 Calories; 14g Fat (92% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 138mg Sodium
NOTES : These are delicious with steak. For a great main-course salad, toss some spinach with a little olive oil and balsamic vinegar, top with the mushrooms, and pour the hot pan juices over the leaves to wilt them.
Recipe by: Gordon Hamersley
Posted to MC-Recipe Digest V1 #907 by Lisa Minor <lisa@cybermill.com> on Nov 13, 1997
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