Portabella “Steaks” Florentine

INGREDIENTS

• 4 to 6 medium-sized or large Modern portabella mushrooms
  (1 to 1 1/2 pounds), cleaned
  
• 1/4 cup olive oil
  
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  
• 1/3 cup prepared chunky tomato sauce
  
• 1/2 cup sliced green onions (scallions)
  
• 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
  
• 1/4 teaspoon crushed red pepper
  
• 3 ounces fontina cheese, shredded (about 3/4 cup)

INSTRUCTIONS

Because of their size and texture, portabella mushrooms are likely to be found at the “center of the plate” in vegetarian meals. The intense flavor of these “steaks” is enhanced by the addition of sun-dried tomatoes and fontina cheese.

Heat oven to 375° F. Remove stems from mushrooms. (Reserve stems to cut up and use in soups, stir-fries, etc). Lightly brush both sides of mushrooms with oil; arrange on baking pan. Bake for 10 minutes, turning once. Meanwhile, in small bowl combine spinach and tomato sauce. In another bowl, combine green onions, sun-dried tomatoes and crushed red pepper. Remove mushroom caps from oven; place stem side up on baking pan. Spoon spinach mixture into mushrooms, dividing evenly. Top each with an equal amount of sun-dried tomato mixture and sprinkle with fontina cheese. Return to oven until heated through and cheese begins to melt, 5 to 8 minutes. Serve with additional tomato sauce, if desired.

Yield: 3 to 4 servings