Spinach-stuffed Portobello mushrooms

Emily at Tinfoils Tiaras - this one's for you ;)

 

Preheat oven to 375. Clean 6 portobellos, then remove and reserve stems. Scrape out black gills with a spoon and discard (I accidentally left these in and thought it still tasted fine). Lightly brush the outside of the mushrooms with extra virgin olive oil.

Either pulse-blend or hand chop 10 oz of spinach, mushroom stems, 2 oz Parmesan, ¼ cup pine nuts, 1 clove garlic, and 1 shallot (I used an equivalent amount of regular onion). Put all of these in a small mixing bowl and add 2 T low fat sour cream and 1 tsp Dijon mustard.

Divide the spinach filling among the portobellos and cook on a baking sheet for 25 minutes.

 

 I, along with so many others, am taking time today to reflect on the 10th anniversary of 9/11. My heart goes out to those who have lost loved ones in this tragedy, and well as to those in all countries who devote their time to building a more peaceful and just world. 

xx