Stuffed portobello mushrooms with spinach and Gorgonzola from More Mediterranean: 225+ New Plant-Forward Recipes Endless Inspiration for Eating Well (page 101) by America's Test Kitchen

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Notes about this recipe

  • Aggie92 on August 17, 2022

    This is not a review of this recipe since I made many changes. However it is a variation that I created based on this recipe. I had a 24-ounce package of cremini mushrooms from Costco that needed to be used so I loosely based my recipes on these ingredients. Cut the stuffing recipe in half, and minced the mushrooms stems to be used in the stuffing. Made the following changes: feta for Gorgonzola and 12-ounce package of thawed and squeezed frozen spinach, and 1/8 cup of pine nuts for the walnuts. Baked at 325 for 45 minutes. It was a good nibble size meze. I look forward to trying the original recipe someday.

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