stuffed portobellas

Stuffed mushrooms two ways. Why not have appetizers for dinner? I would have to say that the pancetta was my favorite, but obviously you can’t go wrong with crab either

stuffed mushrooms with shallots, spinach & pancetta

pancetta, roughly chopped

1/2 shallot, minced

2 cups spinach

1 Tbsp light sour cream

2 Tbsp parmesan cheese

Saute the pancetta in large saute pan until close to crisp.  Set aside. Add shallots and heat until translucent. Add sour cream, spinach and season with salt and pepper. Stir in pancetta and divide mixtures into the mushroom caps. Sprinkle with parmesan cheese and bake until cheese is toasty.

stuffed mushrooms with shallots, spinach & crab

1/2 shallot, minced

2 cups spinach

1 Tbsp light sour cream

4 oz lump crab meat

2 Tbsp parmesan cheese

Saute the shallots in a bit of olive oil and heat until translucent. Add sour cream, spinach and season with salt and pepper. Stir in crab meat and divide mixtures into the mushroom caps. Sprinkle with parmesan cheese and bake until cheese is toasty.

Related posts:

1. zucchini linguine with herbs
2. leek & prosciutto crostini
3. roasted garlic crostini
4. spinach & mushroom quiche
5. butternut squash ravioli

Tagged as: recipes