Cream Drop Cream Drop

Ingredients

Stuffed Portobello

6 caps Portobello mushroom
1/4 grated cheese of choice (mozzarella, quick-melt, etc.)

Béchamel

1/4 cup butter
1 tsp minced garlic
1 pc white onion, chopped
1/2 tbsp flour
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup blanched spinach, chopped
1/2 cup grated edam cheese
no measurement ground black pepper

Steps

VIEW WITHOUT 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.

Curve Curve

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.

Cream Drop Cream Drop

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