Stuffed Portabella Mushrooms
An incredibly hearty, deeply satisfying meal. Portabellas paired with the crowd-pleasing combination of blue cheese and walnuts makes for an instant hit. Elegant enough for company, though also perfect for a pleasant evening at home with the family. In one word, dreamy.
|4 ||portabella mushroom caps, about 1 lb. |
|2 T||butter |
|1⁄2 c||onion, chopped |
|2 t||garlic, minced |
|1 c||blue cheese, crumbled |
|1⁄2 c||walnuts, toasted and chopped |
| ||parsley, minced |
Preheat oven to 400º. Trim stems and chop to make about 2 cups. In a medium skillet melt butter over medium heat. Add chopped stems, onion and garlic; sauté mixture about 5 minutes or until onion is soft and mushroom stems are lightly browned. Remove from heat; stir in cheese and walnuts. Place portabella mushroom caps gill side up on an oiled baking sheet. Spoon mushroom-cheese-walnut mixture equally into each mushroom cap and bake about 20 minutes or until tender. Garnish with minced parsley and serve warm.
Serve with a large arugula salad, tossed in a light vinaigrette.