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This decadent creamed spinach nestled in a portabella mushroom cap and topped with cheese contains all the flavors of Shavuos with minimal carbs.
4 portabella mushrooms
oil spray, such as Glicks
1 cup grated cheese
8 ounces fresh spinach leaves
2 tablespoons butter, divided
1/2 small onion
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 ounce (or 1 tablespoon) unwhipped cream cheese
1/4 cup milk
pinch Gefen Salt
pinch of Pereg Pepper
In a pan on a low flame, melt one tablespoon butter.
Add the spinach leaves and cook for 15 minutes until wilted.
Remove the spinach from the pan and set aside.
Heat another one tablespoon butter in the pan.
Add diced onion and garlic. Sautee until soft.
Add cream cheese and milk. Cook until boiling.
Add the cooked spinach. Mix well and cook until thoroughly heated.
Preheat oven to 375 degrees Fahrenheit (or heat a Betty Crocker pizza maker).
Wash the mushrooms and remove the stems.
Spray oil and sprinkle salt on the mushrooms.
Fill the caps with creamed spinach. Add grated cheese to cover the spinach.
Bake approximately 20 minutes, until cheese is melted and bubbly.
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