SharonT
Sous Chef
Chipotle & Spinach Mushrooms
6 miniature Portobello mushrooms
1 package frozen chopped spinach
1 cup (packed) finely shredded pepper jack cheese
½ cup panko crumbs
1 egg, beaten
2 chipotle peppers and 1 tsp. sauce (from can of chipotles en adobo)
1 stick butter (divided)
½ teaspoon salt
Thaw and drain the spinach well. Squeeze out all excess moisture. Mix together well spinach, cheese, panko crumbs, beaten egg, chopped chipotles and ¼ cup melted butter. Remove stems from mushrooms and stuff with the spinach mixture. Brush additional melted butter on top. Bake at 350º for about 15 minutes. Brush again with butter at end before serving.
6 miniature Portobello mushrooms
1 package frozen chopped spinach
1 cup (packed) finely shredded pepper jack cheese
½ cup panko crumbs
1 egg, beaten
2 chipotle peppers and 1 tsp. sauce (from can of chipotles en adobo)
1 stick butter (divided)
½ teaspoon salt
Thaw and drain the spinach well. Squeeze out all excess moisture. Mix together well spinach, cheese, panko crumbs, beaten egg, chopped chipotles and ¼ cup melted butter. Remove stems from mushrooms and stuff with the spinach mixture. Brush additional melted butter on top. Bake at 350º for about 15 minutes. Brush again with butter at end before serving.