Portabello & spinach?

Frogleg said:

I bought one large portabello cap and some spinach day before yesterday. Have some stale rolls in
the 'fridge for crumbs. Also a wedge of supermarker parmesean. If I could stuff *half* a mushroom
with the other half chopped and combined with veg, sauteed onion, crumbs, & cheese, I'd be fine.
Also have frozen chicken breast at hand. Tell me something I can do with this medley. Oh, and
cream cheese which comes to mind au paire with the spinach..

Hmmm, got any chicken stock or broth? Soup comes to mind. Chicken, mushroom & spinach soup sprinkled
with grated Parm.

Jill

Frogleg said:

I bought one large portabello cap and some spinach day before yesterday. Have some stale rolls in
the 'fridge for crumbs. Also a wedge of supermarker parmesean. If I could stuff *half* a mushroom
with the other half chopped and combined with veg, sauteed onion, crumbs, & cheese, I'd be fine.
Also have frozen chicken breast at hand. Tell me something I can do with this medley. Oh, and cream
cheese which comes to mind au paire with the spinach..

--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

Frogleg said:

I bought one large portabello cap and some spinach day before yesterday. Have some stale rolls in
the 'fridge for crumbs. Also a wedge of supermarker parmesean. If I could stuff *half* a mushroom
with the other half chopped and combined with veg, sauteed onion, crumbs, & cheese, I'd be fine.
Also have frozen chicken breast at hand. Tell me something I can do with this medley. Oh, and cream
cheese which comes to mind au paire with the spinach..

Why can't you stuff the whole cap with the stem, spinach, cheese, and crumb mix? That can be a side
dish for the grilled chicken breast.

You might want to saute the cap for a fairly long time to darken it, and maybe cook the stuffing
separately before combining them.

I have occasioally just chopped the stem with shallots, garlic and butter, put all into the cap, and
zapped it. That can be tasty, but you can get a lot more intensity in the cap if you cook it longer.

Rodney Myrvaagnes J36 Gjo/a

"In this house we _obey_ the laws of thermodynamics." --Homer Simpson

Just be sure to drain spinach well, in a strainer, and also press down on it with back of a spoon.

Quoted message said:

I bought one large portabello cap and some spinach day before yesterday. Have some stale rolls in
the 'fridge for crumbs. Also a wedge of supermarker parmesean. If I could stuff *half* a mushroom
with the other half chopped and combined with veg, sauteed onion, crumbs, & cheese, I'd be fine.
Also have frozen chicken breast at hand. Tell me something I can do with this medley. Oh, and cream
cheese which comes to mind au paire with the spinach..

Frogleg <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

I bought one large portabello cap and some spinach day before yesterday. Have some stale rolls in
the 'fridge for crumbs. Also a wedge of supermarker parmesean. If I could stuff *half* a mushroom
with the other half chopped and combined with veg, sauteed onion, crumbs, & cheese, I'd be fine.
Also have frozen chicken breast at hand. Tell me something I can do with this medley. Oh, and
cream cheese which comes to mind au paire with the spinach..

Chop all, sautee, toss with cooked pasta and top with parm - chicken florentine pasta.

-L.