Stuffed Portobello with Spinach Bechamel

Name: Stuffed Portobello with Spinach Bechamel
Ingredients: 6 cups Portobello Mushroom; 1/4 cup grated cheese of choice (mozzarella quick-melt etc.); 1/4 cup Butter; 1 teaspoon garlic minced; 1 piece white onion chopped; 1/2 tablespoon Flour; 1 packet NESTLÉ® All Purpose Cream; 1/4 teaspoon Nutmeg; 1/4 teaspoon Salt; 3/4 cup blanched spinach chopped; 1/2 cup grated edam cheese; 1 To Taste ground black pepper

See Recipe Details Chevron Icon

Prep Time

Cooking Time

Skill Level

Main dish
Treenut-Free
Nuts / Peanuts-Free
Fish-free
Egg-Free
Crustaceans-Free
receta de sopa sencilla

INGREDIENTS

Add to Grocery List

Remove from Grocery List

6	cups	Portobello Mushroom
1/4	cup	grated cheese of choice (mozzarella, quick-melt, etc.)
1/4	cup	Butter
1	teaspoon	garlic, minced
1	piece	white onion, chopped
1/2	tablespoon	Flour
1	packet	NESTLÉ® All Purpose Cream
1/4	teaspoon	Nutmeg
1/4	teaspoon	Salt
3/4	cup	blanched spinach, chopped
1/2	cup	grated edam cheese
1	To Taste	ground black pepper

6	cups	Portobello Mushroom
1/4	cup	grated cheese of choice (mozzarella, quick-melt, etc.)

1/4	cup	Butter
1	teaspoon	garlic, minced
1	piece	white onion, chopped
1/2	tablespoon	Flour
1	packet	NESTLÉ® All Purpose Cream
1/4	teaspoon	Nutmeg
1/4	teaspoon	Salt
3/4	cup	blanched spinach, chopped
1/2	cup	grated edam cheese
1	To Taste	ground black pepper

STEPS

Step 1	Remove stems of the mushroom and arrange caps on a baking tray. Set aside.
Step 2	Melt butter in pan and sauté garlic and onion. Add flour and cook for 1 minute.
Step 3	Add in NESTLÉ® All Purpose Cream and whisk well. Season with nutmeg, salt, and black pepper.
Step 4	Add in chopped spinach and grated cheese. Wait for it to boil and then turn off the fire.
Step 5	Fill mushroom caps. Top with grated cheese and bake in 400° Fahrenheit oven for 7-9 minutes until the top is light brown. Serve immediately.