Creamy Stuffed Mushrooms©

Creamy Stuffed Mushrooms©

By Arlene Wright-Correll

I love stuffed mushrooms and I make these at Home Farm Herbery with fresh mushrooms and fresh spinach.  However, I also make them with fresh Portobello mushrooms and our dehydrated spinach flakes.  

Creamy Stuffed Mushrooms

Ingredients

8 ounces dried spinach flakes 

2 tsp Garlic puree

3 tbsp Butter

4 tbsp Parmesan cheese

3 tbsp Sour cream

10 Medium / 5 large Portobello mushrooms

Wash the Portobello mushrooms and remove stems and save them for something else.

Mix all the other ingredients (except the Parmesan cheese) in a bowl and then fill the mushrooms with the ingredients.

Sprinkle the Parmesan cheese on top.

Bake at 400 degrees for about 20 minutes.

Portobello mushrooms stuffed with creamy garlic spinach, then topped with grated parmesan make the perfect summer lunch!

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery